What's For Dinner?

Mexican Spaghetti!

My favorite Southern friend gave me this recipe before she retreated back to where it's warm.  She had us over for a feast once that included Mexcian Spaghetti, Dorito Chicken Pasta, and Chocolate Chess Pie.  I miss her Southern hospitality!  But she did leave one good thing behind...this recipe!  Hubby liked it, but the kids wouldn't touch it....of course.

The recipe serves 8-10 but can easily be cut in half and baked in a 9x13" baking dish.

Mexican Spaghetti

Ingredients:
4 boneless, skinless chicken breasts, cubed and cooked
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans Ro*Tel
10 oz. Velveeta, cubed
1 lb. thin spaghetti, cooked
1 C milk
2 C shredded Cheddar cheese

Directions:
Combine chicken, soups, Ro*Tel, Velveeta, and spaghetti.  Add milk.  Spread into a 4-quart casserole dish.  Sprinkle with Cheddar cheese.  Bake at 350 for 30 minutes.