Ingredients
1 Deli Roasted Chicken
1 1lb. pkg. spaghetti
2 cans of Rotel tomatoes
1 can cream of chicken or cream of mushroom soup
1/2 can milk
1 c. or to taste of shredded mexican style cheese
2 TBSP chopped cilantro or sour cream (optional)
Preparation
While spaghetti is cooking. Remove the breast meat from the deli roasted chicken. Remove skin if desired, cut into small chucks. In a saucepan, combine soup, tomatoes, milk and cubed chicken. Stir over medium heat until the mixture is hot and bubbly. Pour cooked spaghetti onto a large platter and top with chicken mixture, sprinkle with cheese and if desired top with chopped cilantro or a dollop of sour cream
