Step 1

In a large pot, cook pasta (16 ounces) in well-salted water, according to package instructions just until al dente. Drain. Dry out the pot to use for the sauce.

Step 2

While the pasta drains, add cream of chicken soup (1 can), cream of mushroom soup (1 can), drained tomatoes (1 can), Velveeta (1 pound), salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1/4 cup milk to the dried pasta pot.

Step 3

Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.

Step 4

Add cooked pasta and chicken (3 cups) and combine until evenly coated. Serve.