1 lb. shredded chicken
1 box spaghetti noodles
1 small box Velveeta, melted
1 can Rotel (regular or mild)
1 can cream of mushroom
Cook spaghetti until al dente. Stir in chicken, Velveeta, Rotel, and cream of mushroom soup. Pour into a 9x13 pan. Warm in the oven for about 15 minutes at 350.
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