Boil a large pot of salted water today. Add your spaghetti noodles to the bubbling water. Cook them until they are just barely tender.

Drain the pasta using your kitchen colander. Place the hot noodles into your large mixing bowl. Add the butter and toss them gently until melted.

Add the shredded chicken to the mixing bowl. Pour in both cans of the creamy soups now. Mix in the diced tomatoes and chicken broth.

Stir in half of your shredded cheddar cheese. Add the cubed Velveeta cheese to the bowl. Mix everything until the noodles are fully coated.

Pour the mixture into your prepared baking dish. Spread it out evenly with your wooden spoon. Sprinkle the remaining cheddar cheese over the top.

Cover the dish tightly with a piece of foil. Place it in the center of your oven. Bake the spaghetti for about thirty minutes total.

Remove the foil for the last five minutes. This allows the cheese to get bubbly and brown. Let it cool slightly before you serve it.