Cheesy Chicken Spaghetti

1 pound uncooked spaghetti

1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted

1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted

8 ounces Velveeta, cubed

1/2 cup 2% milk

3/4 teaspoon garlic powder

1/4 teaspoon pepper

2 cups cubed cooked chicken

1 can (14-1/2 ounces) diced tomatoes, drained

1 can (4 ounces) chopped green chiles

1/4 cup shredded Parmesan cheese

Minced fresh parsley, optional

Cook spaghetti according to package directions.

In a Dutch oven or large saucepan, cook soups, Velveeta, milk and seasonings over medium heat, stirring until smooth. Add chicken, tomatoes and chiles; cook until heated through. Toss with pasta; sprinkle with Parmesan cheese and, if desired, parsley.