Chicken Rotel - cooking recipe

Ingredients

6 chicken breasts (boneless/skinless)
12 oz. pkg. spaghetti
1 lb. cheese (Velveeta)
1 can Ro-Tel
1 can peas, drained
1 can cream of mushroom soup

Preparation

Boil chicken until tender. Remove from broth. Cook spaghetti in broth. Cut up cheese. Remove spaghetti from heat; if soupy, drain a little. Mix cheese and spaghetti slightly. Add Ro-Tel, peas and cream of mushroom soup. Put in casserole and bake in oven until bubbly. (If more liquid is needed, add broth you drained from chicken.) Bake about 30 minutes at 350\u00b0.