Tangy Cheesy Chicken Spaghetti

Boil and debone 1 pound of chicken. Use 3 leg quarters is the to keep cost down. In a sauce pan, combine the chicken broth water, one can of cream of mushroom soup, one can of rotel, (drained), and one can of cheddar cheese soup. Add pepper, garlic and onion powder to taste. Cook and drain 4 lbs of spaghetti noodles. Combine all ingredients in a large 6 quart dish. Heat and serve.