Wednesday, April 2, 2008

Mexican Spaghetti

2-3 boneless, skinless chicken breasts
1 pkg. (13-16 oz) spaghetti
1 can Rotel chilis and tomatoes
1/2 pound Velveeta cheese (cut into chunks)
2 Tablespoons chicken base

Boil chicken and shred. Set aside. In a large pot, bring 6-7 cups of water to a boil. Add chicken base and spaghetti. Cook until tender. Do not drain. Add Rotel, Velveeta, and chicken. Stir until cheese is melted. You can drain excess liquid if it's too runny.


Deborah said...

I love chicken spaghetti and anything with velveeta and rotel in it is good. This is very southern to me. This, in some form or another, was always at any potluck when I was a kid.

Anna said...

I agree with the southern comment. And last time I made this, I ate it for breakfast and lunch the next day. Is that wrong?