Easy Chicken Spaghetti

Hey friends!

Sorry for the long hiatus!  I know you've all been wondering where I've been...

Well, I'm having a baby!!!  Now, I know that's not really an excuse not to cook, but for those of you who have been through this before, you know how tough it can be!  Through most of November and December, just about everything made my stomach turn!  It was killing me not to cook and bake, but I really physically could not do it.  But, now I'm back to more of my old self, and constantly STARVING!  The other night, I whipped up this easy little dinner and it totally hit the spot.  This is by far my favorite chicken spaghetti recipe, and it's so simple and easy!  Pregnant or not, you will love it!  Enjoy! :)

Ingredients:

1/4 cup butter
1 can Rotel
1 small onion chopped
3 oz. Velveeta (I always put a little more, just for fun)
3 breasts of chicken, cooked and chopped
1 can Cream of Mushroom soup
7 oz. cooked spaghetti

Directions:

Melt 1/4 cup butter (1/2 stick) in a large skillet.  Add the onions and saute for a few minutes.  Add the Rotel and Velveeta.  Stir occasionally until cheese is melted.  Add the chicken and cream of mushroom soup.  Allow mixture to heat all the way through.

Put the cooked spaghetti in the bottom of a greased 9x13 inch pan.  Pour melted cheese/chicken/soup mixture over the spaghetti and mix together.  Bake at 275 degrees F for 20-25 minutes.

**To make this dish even simpler, I use canned chicken breasts.  I always have it on hand, and it saves time on cooking and chopping chicken.

Right out of the oven...yummy!