Mexican Chicken Spaghetti - cooking recipe

Ingredients

4 chicken breasts
1 (1 lb.) box spaghetti
2 cans Ro-Tel tomatoes and green chilies
1 1/2 lb. Velveeta cheese

Preparation

Boil chicken breasts until tender; remove from water (save water).
Cook spaghetti in chicken water (may have to add more water).
Drain spaghetti; put back in pan.
Dice Velveeta.
Add Ro-Tel tomatoes and diced chicken; cook until cheese melts, stirring constantly.
Pour into a 9 x 13-inch Pyrex dish.
Bake at 375\u00b0 until bubbly.