My mom has made this since I was a kid; I'm pretty sure she got the recipe from a neighbor. I didn't like it much then, but now I love it! So even if it sounds a little weird, give it a try. It's really yummy!
2-3 chicken breasts, stewed with 2 bay leaves and 1 chicken bouillon cube for each cup water used
1 lb Velveeta Cheese, cubed
1 (10 oz) can tomato soup
2 cans Mexican stewed tomatoes
1/2 cup margarine
1/2 small onion, diced
1 lb spaghetti
Cook and cool chicken. Reserve broth. Saute onions in butter until tender. Add tomatoes, soup and cubed cheese. Stir over medium heat until cheese is melted. Add cubed chicken and simmer while noodles cook. Cook spaghetti in reserved chicken broth, drain, then put back into pan. Pour sauce into pan with pasta and toss until coated. Heat through to allow the sauce to thicken and serve. You can also bake the pasta in a 9x13 pan at 350 degrees for 20-25 minutes rather than heating on the stove.