Chicken Spaghetti

Chicken Spaghetti is one of my favorite recipes. It's quick, easy, and tastes SO good! I've not been a big fan of chicken through my pregnancy, but this recipe still tastes amazing every time.

Ingredients
4 chicken breasts
1 pkg. whole wheat spaghetti noodles (I use the angel hair)
1 can cream of chicken (I use 98% fat free)
1 can cream of mushroom (I use 98% fat free)
1 can rotel
Velveeta shreds
skim milk (I fill a can after I've emptied the cream of chicken or mushroom)
pepper

Directions
Boil chicken breasts in water until done. Let cool and then shred. Cook spaghetti noodles while chicken is cooking. I like to make mine al dente. Mix shredded chicken, noodles, cream of chicken, cream of mushroom, rotel, 1/3 bag of Velveeta shreds, can of skim milk, and pepper to taste in bowl. Stir really well. Spray a 9x13 Pyrex dish with canola spray. Pour mixed ingredients and top with remaining Velveeta shreds. Bake at 350 until cheese is melted - this is about 20 minutes.

I like to serve this with garlic toast and a spinach salad. My garlic toast is really simple - a piece of whole wheat bread, a small amount of butter, and garlic powder. I broil that until toasted.

Enjoy! :)