Mexican Chicken

1 3lb. Chicken, stewed and boned
1 6oz. pkg. Spaghetti, cooked and drained

Mix in 13×9 pan:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 tsp. Salt
1 can Ro-tel Tomatoes
1 lb. Velveeta
1/2 tsp. Garlic Salt

Add cooked chicken and spaghetti and mix well.

Bake at 350 degrees for 30 minutes.

– From Nana’s Recipe Collection

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