4 boneless skinless chicken breasts, cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro*Tel (however hot you like)
1 small can green chilies
4 cups shredded cheddar cheese – divided (or any kind of cheddar cheese mix you like)
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Let's Make It
Preheat oven to 450°F. In one pot, pour a can of chicken broth & boil. Add spaghetti noodles and cook per package. Once the noodles are cooked, ladle a cup of the broth into a glass measuring cup (or some type of container that can handle hot liquid). In another pot, boil the chicken pieces in the remaining can of chicken broth and cook until done. Once the chicken is boiled, you may drain that broth.
While everything is boiling, pour the soups, Ro*Tel (with juice), chilies and 2 cups of cheese into a large bowl and begin mixing by hand. Once the noodles are cooked, add them in as well. Once the chicken is cooked you may add the chunks how they are or shred them a little & then stir them in. Once you mix everything in as best as you can, you will add the broth you set aside & this will make it “pourable”.
Pour the mixture into a 9 x 13 pan, and top with the remaining 2 cups of cheese. Bake until the cheese begins to brown.