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Ingredients
16-oz. spaghetti, cooked
1 lb. Velveeta Light Cheese, cubed
1 whole chicken, chopped or shredded
1 can family-sized cream of mushroom soup
1 lg. can of Rotel, un-drained
1 4-oz can mushroom stems & pieces, drained
half C. milk
salt
pepper
Directions
1. Cook noodles in salt water drain
2. Combine all ingredients together in an oven-safe pan.
3. Cover with foil and bake at 375 F for 45 minutes.
4. Remove foil and bake 10 minutes more.
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