2 lb. block of Velveeta cheese cut in half (only need 1 lb.)
1 box of spaghetti cooked al dente
1 can cream of chicken soup
1 can mild Rotel
1 lb. of chicken chopped and cooked
1 bag of shredded sharp cheddar cheese
Start by cutting and cooking your chicken. Set aside.
Start your spaghetti and cook.
Chop up one pound of Velveeta and melt with cream of chicken soup. Add Rotel to the melted mixture and then add chicken.
In a big bowl or pot, add cheese mixture to cooked noodles and mix well.
Pour whole mixture into a 9 x 13 pan and top with shredded cheese.
Bake at 400 degrees about 15 minutes.