Chicken Spaghetti

I've made this recipe a couple times now, and I LOVE IT! It's a little spicy, so make sure you buy the mild Rotel if you're serving it to kids. I only have the original today, so my 3 year old will be having something else. This recipe came from a cookbook that a friend of mine put together for her church. Oh, I'm also going to use fresh mushrooms, and cream of chicken soup tonight b/c that's what I have! One of my friends from college is stopping by with her mom for dinner, so I hope they like it!

Chicken Spaghetti

Ingredients:
3 chicken breasts
12 ounce package spaghetti
1 small can mushrooms, diced
1 can Rotel tomatoes
1 tsp chili powder
1 can cream of mushroom soup
1 can evaporated milk
1 tbsp worchestershire sauce
1/2 lb shredded colby/jack cheese

Directions:
Boil chicken breasts and remove from water. Cook spaghetti in remaining water while shredding chicken. mix all remaining ingredients, except cheese. Add chicken and spaghetti to sauce and mix together in 11x14 baking dish. Sprinkle with cheese. Cover with foil and bake 30-40 mins at 350.

The result: I forgot to take a pic :o( But it was yummy! I think I'll stick to using c/o mushroom b/c I think it adds some more flavor to the dish. Also, my 3 year old was able to eat this, even using regular Rotel, so the spice must have diluted enough in the dish. I served it with steamed broccoli, and mixed berries for dessert.