1fill a large pot with water add 1-2 carrots broken into a few pieces, 1-2 stalks celery broken into pieces,4 or more chicken bouillon cubes and the chicken. Boil Chicken until done. remove chicken from water but keep the water to boil the noodles in. TIP: break the carrots and celery into large pieces so they are easier to get out later.
2while the chicken is boiling finely chop about a cup each of the carrots and celery and cut velveeta into small cubes. When the Chicken is done remove from water and shred.!!!KEEP THE WATER!!!
3Preheat the oven to 350. In a oven safe dish combine shredded chicken cream of chicken and cream of mushroom soup, rotel, cubed velveeta, chopped carrots and celery, and any other veggies you would like to add. Cook sauce for about 45 minutes or until bubbly.
4while the sauce bakes, remove the carrot and celery pieces from the chicken water and boil your spaghetti noodles. You can add more chicken bouillon cubes if desired. (I like mine with extra chicken cubes.)
5when noodles are done drain water and either mix sauce and noodles or serve noodles with sauce on top.