Rotel Chicken Spaghetti - chicken, cream of chicken soup, Rotel, Velveeta, spaghetti - I can not get enough of this stuff! We make it at least once a month! It also makes a great freezer meal.
In a large skillet melt butter. Add cubed chicken, garlic and onion powder. Cook over medium-high heat until chicken is no longer pink and no liquid is left in the skillet.
Stir in soup, Velveeta cheese, and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
Stir in spaghetti and pour into a lightly greased 2-quart casserole dish.
Bake for 30 minutes or until heated through.
Notes:
I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.