Chicken Spaghetti with Rotel
  1 (16 ounce) package spaghetti
  1 (10.5 ounce) can condensed cream of mushroom soup
  ¾ pound processed cheese
  1 (10 ounce) can Rotel diced tomatoes with green chile peppers
  1 cup chopped green onion
  4 skinless, boneless chicken breast halves - boiled, cut into bite size pieces
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat soup in a large saucepan over low heat. Add cheese, stirring until cheese has mostly melted.

Stir in Rotel tomatoes with green chiles and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
Add spaghetti and mix well, then stir in chicken. Heat through and serve. Serve hot and enjoy!

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