(Jan McAfee)
1 8 oz package spaghetti
1/4 cup butter or margarine
1/2 large onion, chopped (can delete for the kids if needed)
1 8 oz package Velveeta Cheese, cubed
1 can Rotel diced tomatoes
4 skinned and boned cooked chicken breasts, chopped (about 1 lb)
1 10 3/4 oz can cream of chicken soup
Preheat oven to 350 degrees.
Cook spaghetti according to package directions; drain.
Place spaghetti in 13 x 9 inch baking dish coated with cooking spray.
Melt butter in skillet over medium heat; add onion, sauté 3-5 min or until tender.
Add cheese and Rotel, stirring until cheese melts.
Stir in chicken and soup, blending well.
Pour over spaghetti in baking dish.
Bake at 350 degrees for 25 minutes or until bubbly.
Prep: 20 min Bake: 25 min
*This can be made with whole wheat pasta and lighter versions of the butter, Velveeta and cream of chicken.