Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Ingredients:
1 Small chicken, boiled with broth reserved
1 cup broth (from noodles / chicken)
1 recipe cream of mushroom soup
1 1/4-1 1/2 c. Rotel tomatoes
7 ounces pkg. of spaghetti (cooked in chicken broth)
1 pound of Velveeta cheese (cut into pieces) – can use cheese spread and / or cheese slices
Salt and pepper to taste

Directions:

Boil chicken in large pot. Remove chicken to cool and bring broth to a boil. Add salt and pepper to broth and cook noodles in it. When noodles are done, drain noodles but reserve at least one cup of the liquid.

Remove chicken from the bone and tear into pieces. Grate enough cheese for top of casserole. Cut the remaining cheese into small chunks.

In pot mix soup, Rotel and one cup of broth over low heat. Add cheese and melt. Stir well and remove from heat. Add chicken and noodles. Taste mixture and add salt and pepper as needed.

Put in large baking dish and top with cheese (can use cheese slices cut in strips for top). Bake at 375degrees for 30 – 45 minutes. Cover with foil if cheese begins to burn.