(From Diane Hayes)
1 lb. chicken breasts, bone-in
8 oz. thin spaghetti, or any other pasta
1 lb. Velveeta
1 can cream of mushroom
1 can cream of chicken
1 can Rotel
Boil chicken, reserving chicken water. Shred chicken.
Cook pasta in chicken water. Drain water to 1/2 inch above pasta.
Reduce heat to medium and add soups and cheese to pasta and water.
Stir until melted. Add Rotel and shredded chicken. Serve.