Chicken Spaghetti

3-5 Chicken breasts
1 can cream of chicken soup
1 can fiesta nacho cheese soup
1 lb velveeta (1/2 big box)
1 can rotel
spaghetti noodles

*In a medium bowl make rotel dip--melt velveeta and rotel tomatoes in the microwave. Pour into 9x13 casserole dish.
*Boil chicken. Cool them, tear them, put in casserole dish.
*In same water you just boiled chicken in, boil spaghetti noodles. (I use a slotted spoon to get some of the "chicken floaties" out.
*Add soups over chicken.
*Add drained noodles.
*Mix it up.
*Bake on 350 for 20-30 minutes until heated through.

Notes:
If it's not creamy enough when you mix it all up, add a little velveeta. IF still not creamy enough, add a little milk to keep the cheese from becoming too sticky.
This is a yummy, cheesy casserole! The velveeta makes it a little pricey, though.