Chicken Spaghetti

 Ingredients

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

Directions

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.

Enjoy!