Boil chicken tenders in 3 cups water until cooked through. Remove from water set aside to cool. Put spaghetti in the water and bring to a boil, cooking and stirring until most of the water is gone.
While spaghetti is cooking, cube Velveeta, and break cooked chicken tenders into bite size or smaller pieces. Place cooked chicken, Velveeta cubes, tomatoes and soup into large bowl and mix. Remove spaghetti pan from heat, add chicken mixture. Pour into lightly greased 13x9 baking dish.
Bake in preheated 350 degrees F oven for approximately 1 hour and serve with garlic bread.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.