Ingredients :
1 pound uncooked spaghetti
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
8 ounces Velveeta, cubed
1/2 cup 2% milk
3/4 teaspoon garlic powder
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (4 ounces) chopped green chiles
1/4 cup shredded Parmesan cheese
Minced fresh parsley, optional
Directions :
Cook spaghetti according to package directions.
In a Dutch oven or large saucepan, cook soups, Velveeta, milk and seasonings over medium heat, stirring until smooth. Add chicken, tomatoes and chiles; cook until heated through. Toss with pasta; sprinkle with Parmesan cheese and, if desired, parsley.