Chicken Spaghetti

4 boneless chicken breast halves, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Rotel tomatoes with green chilies
1 small jar pimientos
1 pound Velveeta cheese, cubed or shredded
12 ounce package linguine noodles salt and pepper to taste Preparation:

 

Cook the linguine following package directions; drain in a colander and rinse with hot water. In a bowl, combine the soup, broth, tomatoes, pimientos.

 

Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted. Stir mixture before serving and add salt and pepper to taste. Shared by Melissa Presley.