1/2 cup olive oil
1 medium onion
1 can Chicken broth
1 12 oz can Cream of Chicken Soup
1 12 oz can Cream of Mushroom Soup
3 cups diced cooked chicken
1 16 oz can Rotel
1 pound thin spaghetti
1/2 pound velveeta cheese
salt and pepper
I'm probably weird, but I don't like the chicken that is in Cream of Chicken soup, so I use a strainer to pour the soup through.
Combine soups and rotel in bowl.
In a large skillet or cooking pot, saute onion in olive oil.
Add can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking.
Cook the spaghetti in boiling water until just slightly cooked. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
Add soups and Rotel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.