Chicken Spaghetti

Preheat oven to 350 F.

Boil chicken breasts in a pot of water until fully cooked. Depending on the size of the chicken breasts, this will take 15-20 minutes; if they are not thawed before boiling them add 5-10 minutes additional.

Remove chicken and 1 cup of the chicken broth for later use. Discard the rest of the water. Shred the chicken into pieces. I like to use a chopper for this; it works great for shredding chicken. Set chicken and broth aside.

Cook spaghetti according to package instructions.

Cube your Velveeta, put it into a saucepan and mix it with the 1 cup of chicken broth. Heat on low until cheese melts.

In a large bowl combine the Rotel, both cans of soup, chicken and spaghetti with the cheese sauce.

Put the mixture into a 9×13 inch casserole dish. Bake at 350 F for approximately 45 minutes.