- 4-6 chicken breasts
- 1 pkg spaghetti
- 2 cans Rotel
- Mexican Velveeta
- 1/2 cup cheddar
- Frozen English peas optional
- Roast or boil chicken. De-bone and shred. Boil spaghetti in broth. Add tomatoes, chicken and cheese. If desired you can add 1 cup of frozen English peas. Pour into casserole dish. Top with 1/2 cup cheddar and bake til bubbly- about 20 minutes. This makes enough to freeze.
This recipe is a personal recipe added by auburn89 and has not been tested or endorsed by MyRecipes.
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