• 1 lb. boneless, skinless chicken breast (season as you like)
• 1 lb. spaghetti noodles
• 1 lb. of Velveeta cheese
• 1 can of Rotel Tomatoes
• 1 can of Cream of Mushroom soup
• 1 can of Cream of Chicken soup
• 1 can of chicken broth

1. Directions
2. - Preheat oven to 350
3. - Bake Chicken for 20 minutes, or until chicken is brown
4. - Boil noodles for 20 minutes, or until noodles are soft
5. - Once the chicken in done, cut breast into smaller pieces
6. - Place breast pieces and noodles into a bowl and toss lightly
7. - Add the cream of Mushroom, Cream of Chicken, and the Rotel tomatoes
8. - Add the chicken broth and toss lightly. You can add as much or as little broth as you like, depending on how thick or thin you want the entrée to be
9. - Once all ingredients are mixed evenly, place them in a 9x13 casserole pan
10. - Cut the Velveeta cheese into blocks, then add them on top
11. - Bake at 350 for 15 minutes, or until the cheese is melted
12. - Remove from oven, and stir the melted cheese into the rest of the spaghetti
13. - Enjoy!
14. Goes great with
15. - Green Beans
16. - Bread
17. - Salad

This goes great with green beans, bread, or salad.