Chicken Spaghetti

This recipe is a great recipe to share with others, and enjoy with your family.  I originally got it from my sister, we all love it, and it is easy to freeze.  Warning: with the amounts given makes a double recipe.

8 boneless chicken breasts, cooked and cut into bite sized pieces
24oz spaghetti (I used over half wheat pasta, and no one noticed)
10oz package frozen mixed veggies (I added some fresh diced carrots, and celery as well, so really whatever you have on hand)
1 can cream of mushroom soup
1 can cream of celery soup
1 can Rotel, drained
2/3 of a 2lb box of Velveeta cheese
1/3 cup milk
salt to taste
optional: 2 4.5 oz cans chopped green chilies (I omitted these because I don't like green chili's)


Boil chicken in water until done (Use your biggest stockpot, you'll be happy later!).  Keep the water, and boil the spaghetti and frozen veggies together.  Cut up chicken into bite sized pieces and set aside.  When the spaghetti is done, let it sit in the water (about 15 minutes until most of the broth is absorbed.  Add chicken and remaining ingredients to spaghetti.  Toss gently until everything is well incorporated.

Depending on how many people you are feeding split into your baking pans.  (I generally divide this up into 3-4 pans, 8x8 size will feed 4 people).  If you are going to freeze any just wrap in foil and saran wrap, or put it in a large ziplock (I freeze 3 and we eat one the night I make it).  Bake at 350 for 30 minutes.  For frozen casseroles, I try to defrost it slowly throughout the day, then bake.