Boil chicken in water (You can add herbs and spices here if you wish). Set aside to cool.
Cook 16 oz. of spaghetti in the same water you used to cook the chicken. Drain and set aside.
Cut chicken into diced size cubes.
Saute onions and celery in olive oil until translucent
In a large pot combine cream of chicken soup, cream of mushroom soup, sauteed onions and celery, diced tomatoes with green chilies, and cubed cheese and heat on low to medium.
Once the Velveeta cheese has melted add chicken and spaghetti to the pot and mix well.
Pour everything into a large cake pan or glass cooking dish
Add a layer of cheddar cheese on the top and cook at 350° for 20 minutes
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