- 10 oz. pkg. spaghetti
- 4 chicken breasts, cooked and chopped
- 1 can chicken broth
- 1 can cream of mushroom soup
- 1/2 can Rotel tomatoes
- 8 oz Velveeta cheese, diced
- 1 small can black olives
- 1-2 cups shredded cheddar
Preparation time 30mins
Cooking time 35mins
Boil and debone chicken breasts.
Boil spaghetti and drain. Set aside.
Add soup, chicken broth, Rotel, and Velveeta to spaghetti pot.
Stir until cheese melts.
Add chicken, spaghetti, and olives. Stir to combine.
Pour into greased 9x13 dish.
Top with shredded cheddar cheese.
Bake in oven at 350 until cheese melts.