Cube your Velveeta and mix with the 1 cup of chicken broth and heat on low until cheese melts. Combine the Rotel, both cans of soup, chicken, and spaghetti with the cheese. Bake in a 9x13 dish at 350 degrees for approximately 45 minutes.
Cook spaghetti according to the package directions and until al dente. Cube your Velvetta and mix with the 1 cup of chicken broth and heat on low heat until cheese melts. Combine the Rotel, both cans of soup, chicken, and spaghetti with the creamy cheese sauce. Bake in a 9×13 inch casserole dish at 350 degrees for approximately 45 minutes.
In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes.