Chicken Spaghetti/Chicken Casserole
Ingredients: 4 chicken breast, 1 block of Velveeta cheese (the larger block), 1 can of rotel (with the juice), 1 can cream of mushroom, 1/2 pkt taco seasoning. Tortilla chips and 8 oz cheese AND/OR one pkg of spaghetti
1. Place chicken, rotel, Velveeta (chopped into cubes), 1/2 pkg of taco seasoning, can of soap, and rotel (with juice) into crockpot. Heat for 4 hours on high or 6 hours on low.
2. Take a fork and shred your chicken.
For the casserole: Layer crushed tortilla chips, chicken and cheese mix, cheese. Repeat and add one last layer of crushed tortilla chips to the top. Bake at 350 for 30 minutes.
For the Spaghetti: Boil spaghetti. Mix chicken and spaghetti together.
*I made the casserole in a 9x9 dish (enough for 4 hungry people) and used the other half to mix with a package of boiled spaghetti so I could have two dishes.
*You can freeze either of these once they are put together. Thaw overnight and bake each at 350 for 30 minutes (until heated through)