CHICKEN SPAGHETTI

1 small package of thin spaghetti
2 cups cooked chicken breast cut up into bite size pieces
1 can cream of mushroom soup
1 can Rotel (use only 1/2)
1 teaspoon of minced garlic (chopped) - or garlic salt to taste
8 oz Velveeta Cheese - melted
1/4 c milk
salt & pepper to taste

Cook spaghetti per package instructions. Drain. Add chicken, cream of mushroom soup, Rotel and garlic. Mix well. Melt Velveeta cheese, add milk and stir together and add to other ingredients. Salt & pepper to taste.