1 (16 oz) pkg spaghetti, cooked and drained
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 (10 oz) can rotel
8 oz velveeta
chicken breast cut into bite size pieces....I used Oscar Meyer chicken breast chunks, already cut up
1. Bring large pot of water to boil. Add spaghetti and cook for 10-12 minutes. Drain and set aside.
2. Put chicken soup, mushroom soup, rotel and cheese in slow cooker over medium heat. Stir together and cook until cheese is melted.
3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.
I made corn as a side, but it would also taste very good mixed in with it.
Both my boys ate this very well! That says a lot, because I struggle to find things that my picky 5 year old will eat!
