4 -6 boneless, skinless chicken breasts
1 1/2 boxes chicken broth
salt and pepper to taste
1 box spaghetti (I use whole wheat spaghetti)
Salt, to taste
1/2 block Velveeta, cut into cubes
1 small can cream of chicken soup
1 small can cream of mushroom soup
1 can Ro-tel tomatoes
In a large Dutch oven, bring chicken and broth to a boil. Allow the chicken to cook, about 20 minutes. Remove chicken and set aside. In a large saucepan, bring water to a boil, salt and add spaghetti. While the spaghetti cooks, shred the chicken. Place shredded chicken in a 9×13 baking dish. Cube Velveeta and set aside. Remove spaghetti when it reaches al dente. You want it just a little undercooked….so it still has a bite to it. It will finish cooking in the oven.
Right now, start preheating the oven to 350*F!
Okay…. put the spaghetti on top of the chicken in the 9×13 pan. Add 1/2 the Velveeta. In the saucepan with the water from the spaghetti, add the cream of chicken and cream of mushroom soups. Whisk together and bring to a boil. Pour 1/2 over the spaghetti and chicken, and add the Ro-tel tomatoes. Gently toss the mixture around in the 9×13 dish. Add the remaining cheese. Place in the preheated oven and bake about 20 minutes. Half way, stir the mixture so it doesn’t burn. You may need to add more water…use the remaining chicken broth. Not much, just use your eye.
Remove from the oven when all the cheese is melted.
Some like to top this with crushed tortilla chips before serving. If you want, add those the last minute or two of baking. Watch carefully, the chips will burn fast! Also, for a little extra, add black olives. (I don’t do this because there would be mutiny in my house. The ChemE hates olives.)