Ingredients
Scale
- 1lb spaghetti noodles
- 1lb Velveeta cheese (cubed)
- ½ cup milk
- 2 cups cooked chicken (shredded)
- 1 (10 ounces) can cream of mushroom soup
- 1 (10 ounces) can cream of chicken soup
- 1 (10 ounces) can Rotel diced tomatoes with green chilies, drained
Instructions
- Cook the spaghetti noodles according to package directions. Drain the water.
- Meanwhile, in a large pot add the Velveeta cheese and milk. Stir in cook over medium heat until the cheese is almost melted.
- Pour in both cans of the coup and the drained Rotel tomatoes. Stir the mixture until well combined. Continue to cook and stir for 8-10 minutes or until the mixture is thoroughly heated.
- Stir in the cooked shredded chicken and cooked spaghetti noodles.