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CHICKEN SPAGHETTI




Source of Recipe


Submitted by Pat Statom from a friend






List of Ingredients



• 6 Chicken breasts
  
• 8 oz. Spaghetti
  
• 1 Can Rotel tomatoes
  
• 2 Cans Cream of Chicken soup
  
• 1 Pound Velveeta Cheese
  






Instructions



1. Fill a dutch oven with water and boil chicken breasts for 45 minutes on medium high heat. Remove chicken, cool and shred.
   
2. Add spaghetti to slowly boiling chicken broth and cook till done (DO NOT OVERCOOK).
   
3. When spaghetti is done, add shredded chicken, Rotel tomatoes and soup.
   
4. Cut cheese into small blocks and add while stirring.
   
5. Cook entire mixture for 30 minutes until thick, stirring occasionally.