3 chicken breast
1 can cream of mushroom soup
1 can cream of chicken soup
16 oz. pkg. spaghetti
1 can medium hot rotel
1 lb. velveeta cheese (can add more if desired)
pepper and salt to taste

Cook and drain the spaghetti. Cook the chicken breast and tear apart. Put the spaghetti and chicken in a large baking dish. Add the soups and rotel. Put the velveeta in a microwave safe bowl and melt the cheese. Mix with the other ingredients and cook until hot and bubbly. This is delicious served with a salad and five cheese garlic bread.