SKILLET OR CASSEROLE
I prefer to pop this in a casserole dish, top with some crushed tortilla chips and bake it for about 30 minutes. But this is perfectly fine and fully cooked right from the skillet.
This chicken spaghetti is nothing if not versatile! So if you want it fast, it’s a skillet dinner, but if you want it with a little-baked crunch on top do it as a casserole!
4 -6 chicken breasts, cooked & chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounces spaghetti, cooked & drained
In a bowl mix together the soup, broth& Ro-tel tomatoes.
In a 13×9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
Bake in a preheated 350-degree oven until heated through and cheese melts about 30-45 minutes.
As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
Source: allrecipes.com – http://bakeatmidnite.com/rotel-chicken-spaghetti-casserole/