Mexican spaghetti caserole

1 (16 oz) pkg spaghetti
1 (10.75 oz) can of condensed cream of chicken soup
1 (10.75 oz) can of condensed cream of mushroom soup
1 (14.5 oz) can mild royal diced tomatoes with green chile peppers (don't drain)
1 can of pain diced tomatoes (drained)
1 can of corn (drain!!)
3 skinless, bones chicken beat halves boiled & cut into bite size pieces or shredded
1-2 bags shredded cheddar cheese/Mexican blend

1. Boil chicken with salt, pepper, garlic, and a pinch of red pepper & then cook noodles in same water. Bring the large pot of lightly salted water to a boil. Add spaghetti & cook for 8-10 minutes/until all dente; drain & set aside
2. Put chicken soup, mushroom soup, tomatoes with green chile peppers, tomatoes, corn, shredded chicken into  pot with drained noodles. Stir together until mixed. If too dry, add a little water.
3. Put 1/2 off noodle mixture into 9x13 pan slayed with Pam. Top with cheese of choice and black pepper and a little red pepper. Add remaining noodle mix, then to with more cheese and pepper.

Cook at 350 for 30 min

Serve with salad, or some other veggie