This is a great recipe for big families, or if you have a smaller family like ours it can make 2 meals. And you can control the spiciness by what kind of Rotel you buy.
1 16 oz pkg Spaghetti
1 16 oz bar of Velveeta cubed
1 medium onion chopped
1/4 C. butter
1 can Cream of Mushroom Soup
1 can Rotel
3-4 chicken breast already cooked and cubed
First you want to cook your spaghetti according to the package directions.
While doing that go ahead and get a big saucepan and start to melt your butter. After the butter is melted add your onions. (I didn't have an onion, so I used dried minced onions and they worked out fine.)
When the onions are getting clear and pretty soft you can add your can of Rotel and Velveeta Cheese and cook that until it melts.
When it looks like a cheese sauce you can add your chicken. I didn't use chicken breasts only- I had bought a fryer chicken and cooked it for dinner in the crockpot last week, after dinner I picked the rest of the meat off and had been saving it in the fridge for this casserole. (after all is said and done this 1 chicken will have fed us for 3 dinner meals)
Mix the chicken in good and heat through.
While that is heating its probably about time for your spaghetti to be drained and you can put it all in the bottom of the pan.
After this you can add the chicken and cheese mixture to the top. Then you will bake it at 350* for 25 minutes. If you were making this on a bulk freezer cooking day you would not put it in the oven, you would put some wax paper and foil over the top of the pan(s) and put them in the freezer. Then when you were ready to use it for your dinner you can defrost it in the fridge the night before and bake as above. If you forget to take it out of the freezer till right at dinner time you can cook it at 350* for 1 hr.
I use mild rotel because my kids don't like things that are too spicey. They also sell regular and extra hot I believe- so you can adjust it for your tastes.