3 chicken breasts
1 box chicken Broth
Poultry seasoning
8 oz. spaghetti
1 can cream of chicken with herbs soup
1 can Ro-Tel tomatoes (I use extra hot)
1 16-oz. box Mexican Velveeta
1 tsp. garlic powder

1. Boil chicken breasts in water with broth and poultry seasoning added. Remove chicken from broth.
2. Cook spaghetti in reserved broth about 11 minutes, or until al dente. Drain.
3. While spaghetti is cooking, shred chicken.
4. Return spaghetti to hot pot and add shredded chicken, soup, Ro-Tel, garlic powder and cheese (break cheese into small pieces).
5. Stir until cheese is completely melted and all ingredients are incorporated well(turn the heat to medium low if the cheese doesn't melt fast enough).
6. Spoon into a serving dish and enjoy.

You can also mix everything and transfer it to a 9x13" baking dish and keep warm in a low oven until ready to serve.

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