Cheesy Chicken Spaghetti

I love this stuff. My husband loves it, I think. He eats it, at least. Kids love it. Who doesn't love cheese, and this is full of cheese. I think that's what makes it so good. It's also super easy to make, which is an added bonus. It also makes a lot, so if it's a slumber party night, this is a score! This recipe is easily doubled.

Ingredients:

16oz spaghetti, cooked and drained

1lb Velveeta cheese, cubed

1 1/2 cans cream of chicken soup

1 can Ro-tel

2-3 chicken breasts, cooked and shredded

Breadcrumbs

Directions:

Cook and drain the spaghetti. While the spaghetti is cooking, mix together the cream of chicken soup, Velveeta, and Ro-tel in a large saucepan. Cook on medium until cheese is melted, stirring frequently. Stir in the chicken and spaghetti. You can use more or less chicken, depending on how chicken-ey you want it. I also don't usually use all the spaghetti. It's a preference thing. Once it's all mixed together, pour into a large, greased casserole dish and top with bread crumbs. You can use plain or seasoned. I like to use the Italian seasoned ones. Bake at 350 for 25-30 minutes, until heated through. Serve with french bread and enjoy!