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