1/2 large block processed cheese (ie.Velveeta)
1 family can cream of mushroom or chicken soup
1 8 oz. can of Rotel tomatoes
white onions, chopped
green onions, chopped
milk, to thin
butter, coconut oil, or extra virgin olive oil
Grill, boil, bake, or saute your chicken (your preference).
Chop chicken after it cools some.
Boil spaghetti noodles according to the package.
Saute in butter, coconut oil, or extra virgin olive oil the onions, garlic, and mushrooms.
Melt cheese, can of soup, and milk on low heat.
Stirring often to not let burn.
Once the sauce starts to melt and mix add the can of tomatoes, sauteed mixture, chicken, and cilantro.
Drain the noodles and toss together with sauce mixture.
Serve with garlic bread and a salad.