Habanero Chicken Rotel Recipe

Who says pasta dishes aren't supposed to be spicy? Here is a quick and cheap recipe that will light you up good.

*1-2 lbs chicken (2 large breasts)
*12 oz spaghetti noodles
*2 10 oz cans Habanero Rotel
*1 4 oz can mushrooms
*1 16 oz block of Velveeta
*2 fresh habaneros, diced (optional)

1. In a large pot, bring water to a boil. Add chicken. Boil on medium for 10-15 minutes. Remove chicken but don't drain the water.
2. Add the noodles to the water and boil for 10-15 minutes or until noodles are tender, stirring occasionally. Drain noodles and set aside.
3. Around this time, you should pre-heat your oven at 380.
4. On a cutting board, shred the chicken into long, thin pieces.
5. In a casserole dish, first add the drained noodles evenly. Afterward, layer the noodles with the shredded chicken.
6. Pour Rotel throughout for the next layer. Add the mushrooms as well, then the chopped habaneros.
7. Slice the Velveeta block into thin pieces and apply evenly on top for the last layer.
8. Throw it in the oven for about 15-20 minutes. It's done when you see all the cheese melted and starting to brown around the edge of the dish.
9. Remove and let sit for at least 5 minutes before serving. This recipe will feed an army so prepare for lots of leftovers!

Tips:
*Don't use generic Velveeta. There is a huge difference in the flavor and I have made this mistake only once.
*I use angel hair spaghetti noodles and found everything mixes better with them as opposed to a thicker noodle.
*Shredding the chicken with two forks is better than chopping or slicing the meat.
*The diced habaneros are optional because the Rotel has a decent kick by itself. For it to be 'Burn My Mouth' quality, however, these are a necessity!