Mexican Chicken Casserole

• 3 lbs boneless skinless chicken breasts, shredded
• 12 teaspoon garlic salt
• 12 lb Velveeta cheese, cubed
• 1 (10 ounce) can Rotel Tomatoes
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 small onion, chopped
• 8 ounces spaghetti

1. Cook spaghetti according to package directions.
2. Mix all ingredients together and bake 30 minutes at 400 degrees.

chicken breasts, garlic salt, velveeta cheese, tomatoes, cream of mushroom soup, onion, spaghetti

Taken from www.food.com/recipe/mexican-chicken-casserole-399706 (may not work)