1 lb. spaghetti noodles 3-4 chicken breasts 1 can Rotel (do not drain) 1 stick butter 1 lb. Velveeta 1 onion, chopped fine 2 small cans mushrooms (drained)
Boil chicken in chicken broth then cut up. Boil spaghetti in broth until done. Drain spaghetti and save 2 cups of broth. Melt cheese, butter, and add remaining ingredients. Mix together until blended. Bake at 350 for 30 minutes.
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