Mexican Chicken Spaghetti - cooking recipe

Ingredients

1 large Velveeta cheese
3 chicken breasts
1 large pkg. spaghetti
1 large Rotel tomatoes
1 family size can cream of mushroom soup
salt and pepper, to taste

Preparation

Boil chicken until tender.
Boil spaghetti and drain.
Melt Velveeta cheese, rotel tomatoes and mushroom soup in a saucepan on low heat.
When melted, add chopped chicken breast and simmer on low about 10 minutes.
Pour over spaghetti and stir to mix. Simmer on low an additional 15 minutes.