Charlotte'S Chicken Spaghetti - cooking recipe

Ingredients

1 can Ro-Tel tomatoes
1 lb. Velveeta cheese loaf
16 oz. spaghetti
1 can mushroom soup
3/4 onion, chopped
1 can water
6 to 8 pieces chicken thighs
1 can chicken soup

Preparation

Boil chicken until done; take chicken out. Add 16 ounces spaghetti noodles in boiling water used for cooking chicken; debone chicken.
Saut onions in butter. When spaghetti is done, add deboned chicken, sauteed onions, can of Ro-Tel tomatoes, mushroom soup, chicken soup, chopped up Velveeta cheese and one can of water. Mix together and bake in a 9 x 13 pan until cheese is melted.