"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pk spaghetti 1 lb of chicken breast or 3-4 hindquarters (your preference) 1 diced onion 1 diced mushroom (optional) 1/4 stick of butter 2 cans of Rotel 1 can cream of mushroom soup 1 block Velveeta cheese (chopped)
Boil spaghetti according to package. Boil chicken until tender then drain. Add butter, cheese, onion, mushrooms, rotel and cream of mushroom soup to chicken and simmer on low heat for 15-20 minutes. Add spaghetti and mix. You may then bake for 10-15 minutes. Do not overbake it may dry out.
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