1 whole chicken
1 to 1 1/2 lb. spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes and green chilies
1 lb. Velveeta cheese

Boil and shred chicken; set aside. Cook spaghetti in the chicken water. Drain and while still very hot, add soups, Ro-Tel tomatoes and green chilies. Add Velveeta cheese chunks. Blend and cheese will melt. Pour into a Pyrex or oven dish and bake at very low temperature (250°F to 300°F) until ready to serve. For a garnish, after removing from oven, sprinkle chopped red tomatoes, tiny green peppers and crushed potato chips (all optional).