Chicken Rotel - cooking recipe

Ingredients

4 to 6 chicken breasts
2 cans diced Ro-Tel
1/2 lb. Velveeta
1/2 lb. mild Mexican Velveeta
16 oz. pkg. spaghetti

Preparation

Boil and debone chicken breasts.
Reserve chicken broth and use to cook spaghetti.
Drain spaghetti and combine with diced chicken, Ro-Tel and cubed cheeses.
Pour into 1 large Pyrex dish or 2 smaller dishes.
Bake at 350\u00b0 for 30 to 45 minutes until cheese bubbles.
This freezes well.