1Pour water into a larger pot, add salt and bring to a rapid boil.
2While water is heating cut the chicken breasts into small 1" cubes and season with salt and pepper.
3Coat the bottom of a small frying pan with the oil and add chicken cubes making sure the chicken is evenly coated with the oil. Cook until golden brown and done on inside. (About 7 minutes on medium high heat.) You can also boil your chicken breasts whole if you prefer.
4If using left over chicken there is no need to reheat it. Simply cut it into cubes or shred it with a fork.
5Set chicken aside.
6Place spaghetti in the rapidly boiling water and cook until pasta is tender. (About 10 minutes.)
7Cut Velveeta into small cubes. This will allow it to melt faster
8Strain pasta and place back into the pot.
9Add cooked chicken, Velveeta, Rotel (undrained), cream of chicken soup and milk.
10Place pot on medium heat and stir until the Velveeta is completely melted! (If mixture is too thick for you liking you can add more milk to thin it out.)