Chicken Spaghetti with Rotel
A classic chicken spaghetti with Rotel tomatoes and green chiles, tender cooked chicken, and pasta stirred into a creamy, cheesy sauce. A great last-minute chicken recipe the whole family will enjoy!
spaghetti
1
(16 ounce) package
condensed cream of mushroom soup
1
(10.5 ounce) can 
processed cheese
¾
pound
Rotel diced tomatoes with green chile peppers
1
(10 ounce) can
chopped green onion
1
cup
skinless, boneless chicken breast halves - boiled, cut into bite size pieces
4
 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.
  Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
  Add spaghetti and mix well, then stir in chicken. Heat through and serve.
  Serve hot and enjoy!
