Chicken Spaghetti Casserole

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From: Marla Johnston

1 can cream of chicken soup (you do not add the water or milk)
1 can cream of mushroom soup (you do not add the water or milk)
1 lb. Velveeta cheese (cut into chunks)
1 15 or 16 ounce can of chicken broth (or use broth from cooked chicken)
1 can Rotel tomatoes (buy diced or chop up the whole ones)
salt
pepper
spaghetti (12 or 16 ounce package)
Chicken ( I usually use 4 or 5 chicken breasts with the skin on them, the original recipe calls for 1 whole chicken)
1 cup shredded cheddar cheese (if desired for top of casserole)

cook chicken (save some of the broth), set aside to cool

cook spaghetti, set aside

While spaghetti is cooking, put both soups, tomatoes with juice, cheese, about 2 cups of broth in a saucepan, salt and pepper to taste, cook on low to medium heat until heated through, (stir often) (mixture should be creamy looking)

Remove skin from chicken and remove chicken from bones, cut up chicken into bite-size pieces

Heat oven to 350 degrees

Layer as follows in a 13 x 9 dish and at least 2 inches deep (I usually use glass or stoneware):

spaghetti, chicken, sauce, spaghetti, chicken, sauce and top with cheddar cheese (if desired)

cook about 30 minutes until thoroughly heated through and cheese is melted

It takes some time to prepare but it is very easy. You could cooked the chicken ahead of time and refrigerate it. It might take a little longer to warm up.