Chicken Spaghetti

1 can rotel
½  stick of butter
1 cup of chicken broth
2 cups cooked shredded chicken
1 pkg of spaghetti (I use a 16 oz)
1 lb of velveeta cheese
1-2 teaspoons of garlic
 

Options:

1 small cut up onion
1 small can of mushrooms
I don't use either of those but they were in the original recipe

To Freeze: In sauce pan combine butter, garlic, rotel, chicken broth and velveeta until all melted and blended add chicken to mixture.  Cook spaghetti as directed on package, then mix into mixture.

To Serve: Put all ingredients in a greased 9 by 13 casserole dish and bake covered at 350 for 30 minutes, or until hot.

Enjoy!

 

 Recipe provided by Lydia