Rotel Chicken Spaghetti

1 fryer, cooked and deboned
1 (12 oz) pkg. spaghetti, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
2 can diced Ro-Tel
1/2 lb Velveeta Cheese
broth (reserved from boiling chicken)

Mix all ingredients. Use broth if the mixture is too thick. Put in greased 9 x 13 casserole. Bake at 400 or 425 for about 30 minutes or until bubbly. Sprinkle grated cheese on top after baking.

***I use boneless, skinless chicken breast fillets...about 4. I use 2 cans of cream of chicken instead of cream of mushroom. And I use 1 can Mild Ro-Tel to keep from being too spicy for my children. I cook my spaghetti in the same broth that I cook the chicken for added flavor. Sometimes I have to add a can of chicken broth if needed.

This recipe is great to make ahead and freeze. Or you can make it the night before making this a great dish for Sunday after church. This dish makes a lot so you can freeze half while cooking the rest. It's also a great dish to cook when taking a meal to friends on those occasions when they are ill, have a new baby or death in the family.