Chicken Spaghetti: Cook chicken breasts in crockpot then remove and shred. Set aside. Undercook 1 lb. spaghetti, drain and set aside. In crockpot combine 1 can RoTel tomatoes (with chiles) 1 can mushroom soup, 1 can cream of chicken soup, sliced mushrooms, 1 lb. original Velveeta cheese (cubed up), dried onion flakes, black pepper and 1/2 cup chicken broth. Stir in shredded chicken and cook on low for 2-3 hrs. Add spaghetti about 30 minutes before serving. Warning: makes a lot ! I buy fresh mushrooms on sale, slice and freeze on baking sheet then store in plastic bag. Much better than canned.