Chicken Spaghetti (with a kick)

Sorry, but once again, no picture.  I took a picture the last time I made it but it didn’t do the recipe justice.  If you want to add more kick, replace the Velveeta Light with Velveeta Mexican! 

1 cup boiling water

4 oz can mushrooms

4 oz Light Velveeta Cheese

2 cups cooked spaghetti (I use rotini but any pasta should work)

1 pkg white chicken gravy

1 can Rotel tomatoes

8 oz. cooked Chicken (I sometimes use the pre-cooked fajita chicken by Tyson)

Mix together all ingredients. Pour into an 8×8 dish and bake at 400 for 25 minutes.