1 chicken, cooked
12 oz. pkg. spaghetti
1 c. Velveeta cheese
2 cans whole tomatoes, mashed
1 stick butter
1 lg. onion, chopped
2 cloves garlic, minced
1 can mushrooms, sliced
1 tsp. cumin seed
1/2 tsp. cayenne pepper

Cook spaghetti in chicken broth, drain, add 1 cup Velveeta cheese. Mix well and set aside. Saute 2 cans mashed tomatoes, butter, onion, garlic, mushrooms, and seasonings until onions are tender. Add deboned chicken and simmer 5 minutes. Fill bottom of baking dish with spaghetti. Cover with sauce. Sprinkle grated cheese on top. Bake at 350 degrees until bubbly.