Chicken Spaghetti with Rotel and Velveeta

3 chicken breasts, cooked and shredded about 4 cups of chicken, a fully cooked rotisserie chicken from the grocery store is a great option

8 ounces spaghetti half of a 16 ounce package, cooked

subheading: Sauce Ingredients:

1 cup chicken broth

1 can cream of mushroom and chicken soup Or use one can of either cream of mushrom or cream of chicken soup

1 10 ounce can diced tomatoes and green chiles, Rotel use whichever variety has a spice level you prefer: mild, original or hot

1 pound Velveeta cheese, cubed about 2 cups

4 ounces cream cheese, softened

1 teaspoon pepper

subheading: Topping:

2 cups cheddar cheese, shredded optional

½ cup diced green onions optional

Directions at crinkledcookbook.com

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