Velveeta Chicken Spaghetti

4 chicken breasts(on the bone), boiled, and shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild Rotel tomatoes
sm block velveeta cheese
1 cup chicken broth(save from boiling chicken)
jar mushroom stems and pieces(optional), drained
can tiny sweet peas(optional), drained
box spaghetti noodles, cooked

After chicken is shredded, combine with soups, drained rotel, cubed velveeta cheese, chicken broth, sweet peas, mushrooms and HOT cooked spaghetti...make sure spaghetti is hot. This helps the Velveeta to melt and everything combines well. Place in a greased 9x13 (or larger) pan. You may top with additional cheese. I sometimes top with shredded cheese. Bake at 350 for about 20 minutes. Delicious served with salad and french bread~