1 chopped onion
1 (12) oz. pkg. spaghetti
1 can chicken broth
4 chicken breasts cooked, deboned
1 can Rotel1 can cream of chicken
1 can cream of mushroom
1/2 lb. box of Velveeta
Saute' onion in oleo until tender. Cook spaghetti until tender, cool in colander. Add all ingredients to chicken broth. Chop up 1/2 lb. Velveeta and stir in. You can add cheese to ingredients of casserole and on top as desired. Cook about 30 minutes in oven at 350 degrees until slightly browned and bubbly. Serve with salad and crusty rolls.