3 to 4 chicken breast
1 lb package of spaghetti
1 can rotel, any variety
1 can cream of celery soup
1 can cream of mushroom soup
1 lb box of velveeta
Boil chicken breast, save broth to cook spaghetti in, chop chicken breast into bite size peices or smaller, cook spaghetti and drain, cut velveeta in small peices, mix: rotel, cream of celery, cream of mushroom and velveeta together in sauce pan and cook on low untill cheese is melted and the mixture is creamy.
In large casserole or cake pan, put spaghetti in layer on bottom of pan, then layer chicken on top of spaghetti, pour rotel, soup and cheese mixture on top of chicken, this is better after it sits for awhile.
The good part of this recipe is that it is easy to increase or decrease the amount you want to fix, also any brand of products will work fine, you can use different kinds of soup also, if it gets to dry I always keep canned chicken broth on hand to pour over top and this always works fine.
A bit of garlice powder is also good and I even use onion flakes sometimes.
I hope you enjoy this recipe as much as my family does.