1. Cook chicken breasts in chicken broth until done.  Set aside chicken broth. 
2. Cool chicken and cut into cubes. 
3. Using 3 to 4 cups of chicken broth, add green onions, mushrooms, Rotel tomatoes and spices and bring to a boil. 
4. Cook on medium heat until onions are translucent then add canned soups. 
5. Bring mixture back to a boil, stirring often. 
6. Add chicken to mixture and continue cooking on medium heat. 
7. Add cubed Velveeta cheese to the mixture, reduce heat and continue to stir. 
8. Add black olives and salt. 
9. Add cooked spaghetti and mix thoroughly. 
10. Serve with a salad and crusty bread. 

 NOTE: additional chicken broth or additional Velvetta cheese can be added to suit your taste.