Chicken Pasta Casserole

Measure reserved broth and add enough water to equal 6 cups.

Add bouillon and onions.

Bring to boil and add spaghetti.

Cook until tender.

Add cheese.

Stir until melted over medium heat.

Add garlic and both cans of tomatoes.

Stir well and add chicken meat.

Place in a well greased , extra large casserole dish.

Place in a 325 degrees oven for 60 minutes.

Edges will be crispy brown.

Serve with french bread.

chicken, spaghetti, chicken bouillon, velveeta cheese, dried onion, garlic powder, stewed tomatoes, ro-tel tomatoes