Chicken Pasta Casserole

• 1 chicken, cooked, deboned and diced (reserve broth) (3 lbs.)
• 12 ounces spaghetti
• 2 tablespoons chicken bouillon
• 2 lbs Velveeta cheese, chunked
• 2 tablespoons dried onion
• 1 tablespoon garlic powder
• 1 can stewed tomatoes
• 12 can Ro-Tel tomatoes

1. Measure reserved broth and add enough water to equal 6 cups.
2. Add bouillon and onions.
3. Bring to boil and add spaghetti.
4. Cook until tender.
5. Add cheese; stir until melted over medium heat.
6. Add garlic and both cans of tomatoes.
7. Stir well and add chicken meat.
8. Place in a well greased, extra large casserole dish.
9. Place in a 325 degrees oven for 60 minutes; edges will be crispy brown.
10. Serve with French bread.

chicken, spaghetti, chicken bouillon, velveeta cheese, onion, garlic, tomatoes, rotel tomatoes

Taken from www.food.com/recipe/chicken-pasta-casserole-4176 (may not work)