Season chicken with salt and pepper and boil for 45 minutes.

Let chicken cool off and shred chicken with hand and save 3 cups of the chicken broth.

Saute green peppers, red onion and serranos in butter until slightly tender.

Boil the thin Spaghetti Noodles to al'dente and drain the water.

This batch makes 2-4 inch large aluminum pans.

Add shredded chicken, rotel, sauté green peppers, red onions and serranos mix well.

Add cream of chicken, cream of mushrooms and cream of celery to mix and chicken broth.

Cube up the Velveeta Cheese and add to mix and then add spaghetti noodles and mix well with hands.

Split mix into 2-4 inch large aluminum pans and cover with aluminum foil and bake at 375 for 45 minutes.

Remove cover and stir the mix up well, add jack and cheddar cheese on top and bake for 15 minutes uncovered.