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.