What Y'all Need..
3-4 large Boneless Chicken Breasts or Rotisserie Chicken
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cheddar Cheese Soup or Fiesta Nacho Cheese Soup(for s kick)
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
3/4 cup of Milk (we use 2%)
1/2 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Butter (we use I can't believe it's not Butter)
2 cups Shredded cheese, (we use Mexican Blend)
8-12 ounces Spaghetti Noodles(or your favorite), cooked and drained
If using rotisserie pull all chicken meat apart and place to side. If using breast cut up chicken into bite size pieces. In a large skillet add chicken, butter, salt and pepper. Cook over medium-high heat until chicken is no longer pink. Stir in soups, milk and rotel until combined and it's a slight bubble then add cheese stirring constantly until the cheese melts. Once sauce is ready add to noodles mix well. Let sit 2-5 mins then serve. Top with extra cheese, We do!
Cooking Tip** While the chicken and sauce is cooking. I boil the noodles as well. So I can mix and serve right away. Also if you want to say time you could always use pre-cooked breast meat.