Chicken Broccoli Spaghetti

Chicken Broccoli Spaghetti (from Quick Cooking)
~
1 1/2 pounds boneless, skinless chicken breast
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/4 cup water
1 pound process cheese (Velveeta), cubed
1/4 teaspoon pepper
~
Place chicken in a large skillet and cover with water, bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until juices run clear.Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside.
In a saucepan, cook broccoli in a small amount of water for 5-8 minutes or until crisp tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Add the chicken, broccoli and pepper; heat through. Stir in spaghetti; mix well.
Transfer to two greased 8 inch square baking dishes. Cove and freeze for up to 3 months. Or bake, uncovered at 350 degrees for 30-40 minutes or until heated through.