This is a recipe that pleases everyone in our family.
1 whole chicken
1/2 stick butter
1/2 onion, chopped
1/3 package Velveeta
1 can cream of mushroom soup
1 can Rotel
1 can milk
12 oz. spaghetti
Boil the chicken in a large stock pot and de-bone. Use the water to boil the spaghetti.
Saute the onion in the butter and add the Velveeta. Stir until melted.
Add the soup, Rotel, and milk. Heat thoroughly. Combine all ingredients in a 9×13 casserole dish.
Top with shredded cheddar and heat in 350 oven until hot and bubbly.