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Chicken Spaghetti with Rotel
Ingredients
  • 3 chicken breasts boneless, skinless, cut into bite sized pieces
  • 10.75 ounce cream of chicken soup or cream of chicken
  • 10 ounce Rotel diced tomatoes with green chilies do not drain
  • 1 clove garlic minced
  • ½ teaspoon onion powder
  • 1 tablespoon butter
  • 8 ounces Velveeta cheese cut into cubes
  • 2 ounces cream cheese
  • 8 ounces spaghetti cooked and drained
  • 1 cup cheddar cheese grated
  • salt and pepper to taste
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