Mexican Spaghetti


16 oz block Velveeta (cubbed)
One 10oz can Original Rotel Diced Tomatoes & Green Chilies
One Rotisserie Chicken (shredded)
Salt to taste
Spaghetti cooked according to the directions on the box
Chopped cilantro (optional)
Milk or Half and Half (optional)


Place Velveeta and Rotel in a pot on medium heat until cheese melted
Turn fire to low and add chicken
Salt to taste
If cheese sauce seems too thick add a little milk or half and half
Spoon over cooked spaghetti
Sprinkle chopped cilantro on spaghetti (optional)

*** You can also crush up some tortilla chips and put them on top. I know that seems kind of trashy, but it’s pretty good.