Ingredients:

• 3 boneless, skinless, chicken breasts
• 1 8 oz pkg spaghetti
• 1 can cream of chicken soup
• 1 can Ro-Tel
• 1 lb Velveeta, cubed
• 1 pinch garlic powder
• salt/pepper to taste

Boil chicken in large pot of water until done, about 30 minutes.  Remove chicken and set aside to cool, then shred.

In the same pot of water, cook the spaghetti for 8 – 10  minutes.  Drain.  Return spaghetti to pot and add soup, Ro-Tel, velveeta and seasonings.  Cook over low until cheese is melted, stirring frequently.  Add shredded chicken and heat through.

Serve with garlic bread and fresh salad.

This serves 4-6 but is easily doubled.