I can't believe I haven't blogged this one yet. It is so good! And so easy. I premade the casserole last night and just got Tommy to bake it for me today.
What you need:
3 Chicken Breasts
12 oz Spaghetti Noodles
1 pound block of Velveeta cheese, chopped up into blocks
1 can of Rotel Tomatoes, UNDRAINED (get the medium or hot kind if you want it spicier)
1 small can of sliced mushrooms, drained (I skipped this)
1 can cream of chicken soup (I used cream of mushroom instead)
1/3 cup milk
What you need to do:
Preheat oven to 350. Start boiling water for spaghetti and cook spaghetti according to package directions. Trim and cut your chicken into pieces (If you have kitchen scissors, use those, they make this part so much easier. If you don't have any, drop what you're doing and go buy some ASAP! You won't regret it.) Spray a skillet with Pam and cook chicken on stove until no longer pink (probably about ten minutes, stirring to make sure all sides are covered.) Combine all ingredients in your pan and then pour into a greased 13 x 9 x 2 casserole dish. Bake at 350 for 35 - 40 minutes.
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