1 lb. chicken, boiled, skinned, boned and diced
2 cans Rotel tomatoes with green chilies, diced and use juice
1 lg. onion, diced and cooked until tender in 1 c. chicken broth
1/2 lb. Velveeta cheese, diced
1 can each cream of celery, chicken and mushroom soups
1 tbsp. chili powder
2 c. grated cheddar cheese
1 lg. pkg. thin spaghetti, cooked and drained

Put 1/2 cooked spaghetti in very large casserole dish. Mix soups, cooked onion, chili powder and Rotel tomatoes with juice. Pour 1/2 over spaghetti, then layer 1/2 diced chicken over sauce, then 1/2 diced Velveeta. Repeat layers. Top with grated cheddar cheese. Bake at 375 degrees for about 25 minutes until cheese is light brown.