Mexican Chicken Casserole....easy
3lb chicken---cooked,deboned, and cut-up or shredded
1/2 teaspoon of garlic salt
1 lb Velveeta--cubed
1 can Rotel ( canned tomato's with green chilis)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion chopped
1/2 package cooked spaghetti or pasta ( a package is usually a pound)
Mix all together and bake 30 minutes at 400...can be doubled and/or frozen...
edited to add...this is more like Midwestern Mexican , not authentic or southwest Mexican, so if you like things spicey, you may want to doctor it up a bit with chili powder, cumin, more chiles etc...