Chicken Spaghetti

By Pebbles-2

Ingredients

• 1 pound chicken, shredded
• 1/2 pound of spaghetti (that's half a box), cooked and drained
• 4 ounces Velveeta cheese
• 1 can Rotel
• 1 can cream of mushroom soup (I always use the light variety)
• 1 tablespoon chili powder

Details

Servings 4
Adapted from mixandmatchmama.blogspot.com

Preparation

Step 1

Preheat oven to 400 degrees

In a oven-safe skillet (or you can transfer to an 8x8 inch baking dish if you don't have one), melt your Velveeta, Rotel, soup and chili powder together over medium-low heat. Once melted, stir in chopped chicken and noodles. Transfer to oven to brown the top about 15-20 minutes. Serve right out of the skillet.