Chicken Spaghetti

5-6 Boneless, Skinless Chicken Breasts or 1 Whole Fryer Chicken
1 - 12 oz. pkg. Spaghetti Noodles
1 - 8 oz. pkg. Velveeta Cheese, Cubed
1 Can Cream of Chicken Soup
1 Can Chicken Broth or 2 Cups Reserved Chicken Stock if Whole Chicken is Used

Fill stock pot with water.  Clean and rinse whole fryer or chicken pieces.  Add chicken, add a little seasoning salt, pepper and poultry seasoning while the chicken cooks.  Cook until chicken is done. Remove from pot and let cool, saving the stock if a whole chicken was used.  Cook the spaghetti noodles in the chicken broth or the stock.  Drain the noodles, reserving 2 cups of broth or stock.  Break the chicken into smaller pieces and add to noodles. In a large bowl combine Velveeta, broth and cream of chicken soup.  Place in microwave and cook for 5-7 minutes or until mixture is smooth and cheese is melted.  Add mixture to spaghetti and chicken and stir until combined.  Place in a greased 9 x 13 pan and top with some grated cheese.  Bake at 350 degrees for 30 minutes.  Enjoy!