Deluxe Spicy Chicken Spaghetti

Deluxe Spicy Chicken Spaghetti 1 lg. onion chopped 1 stick butter 3 boneless/skinless chicken breast and 3 boneless thighs 1 cn. cream of mushroom soup 1/2 can rotel tomatoes (unless you want it spicier) 1 can. (12 oz) evaporated milk 1/2 pound Velveeta cheese cubed 1 can. sliced black olives in it or on top (opt.) 2 cups shredded cheddar or Mexican style cheese 16 oz. angel hair pasta 3-4 cans chicken broth (I use the broth I cooked the chicken in.) 2 chicken bouillon cubes salt/pepper/garlic powder/onion powder Cook chicken in about 6 cups canned chicken broth seasoned with the 2 bouillon cubes and spices. (Save broth.) Cut chicken in to bite size pieces. Set Aside. Meanwhile: Saute’ the chopped onion in the butter. Add Soup, Rotel, milk, velveeta, chicken and sliced black olives. Set aside. Heat left over chicken broth to boiling. You need about 6 cups. Add water to make six cups if needed. Boil Angel hair pasta in broth for about 10 minutes. Do not overcook. Drain pasta. Add hot pasta to mixture, stir and pour into greased (or sprayed with Pam) crockpot.Cook on low for four hours. (If you make this ahead and it’s chilled, then you can cook on low for four hours.) Top with cheese the last 15 minutes to make a melted topping.