10 oz 8%-fat-free condensed cream of chicken soup canned
0.3 cup milk (if you like a slightly thinner sauce, add a little more milk)
10 oz ro*tel tomatoes & habaneros diced green undrained canned (for a little less spice use RO*TEL Tomatoes & Chilies)
0.8 lb pasta like spaghetti uncooked
12 oz velveeta cut into 1/2-inch cubes
Equipment
frying pan
oven
Directions
PREHEAT oven to 350F.
COOK spaghetti according to package directions, omitting salt. While pasta is cooking, add remaining ingredients to a skillet; cook and stir over med. high heat until VELVEETA is completely melted and mixture is well blended.
DRAIN spaghetti, rinse with cold water, and drain again.
Add to chicken mixture and gently combine ingredients.
Spread in a 139-inch pan sprayed with cooking spray.
