ROTEL CHICKEN SPAGHETTI

ROTEL CHICKEN SPAGHETTI 3 boneless, skinless chicken breasts (or rotisserie chicken) 1 can (10.75 oz.) cream of chicken soup 1 can (10 oz.) diced tomatoes with green chilis 1 clove garlic, minced 1/2 tsp. onion powder 1 tablespoon butter 1 (8 oz.) brick Velveeta cheese, cubed 8 ounces spaghetti, cooked and drained Salt and pepper, to taste Preheat oven to 350 degrees. Cut chicken into bite size pieces. In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder. Cook over medium-high heat until chicken is no longer pink. Stir in soup, 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 and bake for 30 minutes or until heated through.