1Boil chicken in salted water, or use chicken broth. Remove chicken when done & debone. Add garlic to broth & cook spaghetti. When spaghetti is done drain off water leaving enough for spaghetti to soak in & keep them moist.
2Add mushroom soup & velveeta to spaghetti & cook on low until smooth. Add chicken & rotel. Mix well & put in a casserole dish, sprinkle with grated cheese if you like & bake at 350 degrees until hot through & bubbly. You may out french fried onions on the top before baking.