Chicken Spaghetti

This is an old-time favorite of mine and has quickly become a hit at our home. It's a great, one pot recipe and very flavorful.

Ingredients:
1 lb boneless, skinless chicken breasts
1 lb spaghetti pasta
1 can cream of chicken soup
1 lb Velveeta
1 can Rotel

Directions:
Boil chicken in large pot of water with a pinch of salt. Cook chicken for about 15-20 minutes, or until completely cooked. Remove chicken. Boil noodles in the water left over from chicken, drain. Pull chicken apart into tiny chunks. Cut cheese into small chunks and melt in pan. Combine in large pot: chicken, noodles, cheese, soup and Rotel. Mix well.

*If a little dry, add some water. If you are going to refrigerate leftovers, you also probably want to add a bit of water to the pasta before placing it in the refrigerator.