ROTEL CHICKEN SPAGHETTI CASSEROLE

ROTEL CHICKEN SPAGHETTI CASSEROLE 1 boneless, skinless chicken breast, cut in thin strips (see NOTES) 2 tablespoon butter 10 oz.can diced tomatoes with green chilis 1 tsp garlic powder 1 can (10.75 oz.) cream of chicken soup ½ tsp. onion powder 1 tbs chopped canned jalapeños (fresh is good too) 6 oz process cheese, cubed (Velveeta) 8 oz spaghetti, cooked and drained ½ cup crushed tortilla chips Salt and pepper to taste Preheat oven to 350 degrees. In a large skillet melt butter over medium heat. Add chicken, garlic & onion powder. Cook over medium-high heat until chicken is no longer pink. Stir in soup, jalapeños, cubed Velveeta and diced tomatoes with green chilies. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in cooked spaghetti. Season with salt and pepper, to taste. Pour into a lightly greased 2 quart casserole dish. Top with crushed tortilla chips Bake for 30 minutes.. NOTES Cooked chicken can be substituted