for That Girl......
8 oz dry spaghetti
1 can cream of mushroom (or chicken) soup
2-3 C diced cooked chicken
1/2 - 3/4 C milk
3/4 lb Velveeta
salt & pepper to taste
Cook and drain spaghetti. Stir milk and soup into noodles. Add chicken, cheese, seasoning. Pour into ~2 qt dish. Bake at 350 for about 30 minutes until bubbly. (Vary amounts of milk, cheese and seasoning to taste. May need to add more milk when reheating leftovers).
All the measurements are pretty loose -- reallocate as suits your taste!