- 1 rotisserie chicken, shredded
- 4 Tablespoons Butter
- Tony Chachere's Creole Seasoning, To Taste
- 1 pound Spaghetti (whole Package)
- 1 block 32 Oz Velvetta Cheese Loaf
- 2 cans Ro-tel Tomatoes, 14 Ounce Cans
- 2 cans (10.5 Oz Cans) Cream Of Mushroom Soup
2. Shred chicken-I just used the brest
3. Bring a pot of water to boil. Cook spaghetti until done (al dente, according to package instructions). Drain.
4. Chop the Velveeta block into squares.
5. Add cans of tomatoes and mushroom soup into a saucepan and bring them to a simmer. Add in cheese. Stir and cook until cheese is melted then remove the pan from heat.
6. Cut chicken breasts into bite size squares.
7. Add chicken into the cheese sauce once cheese is melted.
8. Serve the sauce over the pasta and enjoy.
