Cheesy Chicken Spaghetti
(An excellent use for leftover Chicken)
From: Kelly~WA
Yield: 6 servings.

12 ounces thin spaghetti
1 pound processed American cheese (Velveeta), cubed
10 ounce can diced tomatoes & green chilies (Rotel)
4 cups cubed, cooked chicken

Cook spaghetti according to package directions.

Meanwhile, combine the cheese and tomatoes (undrained) in a saucepan and cook until cheese is melted. You may also do this in the microwave. Add the chicken to the cheese mixture and heat through.

Drain the spaghetti and toss with the cheese sauce. Serve immediately.