Chicken Spaghetti

• 4 whole Chicken Breasts
• 4 Tablespoons Butter
• Tony Chachere's Creole Seasoning, To Taste
• 1 pound Spaghetti (whole Package)
• 1 block 32 Oz Velveeta Cheese Loaf
• 2 cans (14 Oz. Size) Ro-tel Tomatoes
• 2 cans (10.5 Oz Cans) Cream Of Mushroom Soup

1. 1.
2. Preheat oven to 400 degrees F and line a cooking pan with tin foil.
3. 2.
4. Lay the chicken breasts on the foil lined pan.
5. Rub a stick of butter on the chicken to give it a nice coating.
6. Then season chicken with Creole seasoning.
7. Season to taste.
8. Put chicken in the oven and cook until golden brown and done this will take 20-25 minutes depending on the size of the chicken breasts.
9. When done, juices should run clear.
10. 3.
11. Bring a pot of water to boil.
12. Cook spaghetti until done (al dente, according to package instructions).
13. Drain.
14. 4.
15. Chop the Velveeta block into squares.
16. 5.
17. Add cans of tomatoes and mushroom soup into a saucepan and bring them to a simmer.
18. Add in cheese.
19. Stir and cook until cheese is melted then remove the pan from heat.
20. 6.
21. Cut chicken breasts into bite size squares.
22. 7.
23. Add chicken into the cheese sauce once cheese is melted.
24. 8.
25. Serve the sauce over the pasta and enjoy.

chicken breasts, butter, chachere, ro, cream of mushroom soup

Taken from tastykitchen.com/recipes/main-courses/chicken-spaghetti-7/ (may not work)