1 or 2 pkgs. chicken breast (boneless, cut in pieces)
1 can Rotel, diced
1 (2 lb.) box Velveeta, cubed (put aside small amount to shred for topping)
2 chicken broth cubes
1 box spaghetti
Parmesan cheese
1 can cream of chicken soup

Boil spaghetti, drain and set aside. Boil chicken with about 1 to 2 quarts of water. After chicken is cooked, add cubed Velveeta and simmer until melted. Add cream of chicken soup, chicken broth cubes, can of Rotel tomatoes, and spaghetti. Place in large casserole and sprinkle with Parmesan cheese and shredded Velveeta. Place in a 450 degree oven until bubbly.