Easy Stovetop Chicken Spaghetti

This version has all the classic flavor with Velveeta cheese, Ro*Tel tomatoes, and cream of mushroom soup, but takes advantage of a precooked shredded chicken (I normally use a rotisserie chicken) and it all cooks right on the stovetop – no baking! This makes it a bit quicker and a lot easier.

3 to 4 cups shredded, cooked chicken (I use a rotisserie chicken)

1 (16-ounce) box penne pasta

1 (10-ounce) can Ro*Tel Tomatoes

2 (10.5-ounce) cans cream of mushroom soup

1 teaspoon garlic power

1 teaspoon onion powder

1 (16-ounce) block Velveeta Cheese, cut into cubes

chicken broth (optional)

Directions at southernbite.com

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