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Chicken Spaghetti



This is a recipe that pleases everyone in our family.

2 cups cooked, cut up chicken
1/2 stick butter
1/2 onion, chopped
1/3 package Velveeta
1 can cream of mushroom soup
1 can Rotel
1 cup milk
12 oz. spaghetti
shredded cheddar

Cook spaghetti according to directions.


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.