Chicken Queso Spaghetti

Cook the pasta: Bring a large pot of salted water to a boil over high heat. Cook the spaghetti to al dente according to package instructions. Reserve 1 cup of the pasta cooking water, drain the pasta, and run the pasta under cold water to stop the cooking process. Toss the pasta with the olive oil in the colander to prevent sticking and set aside.

Meanwhile, make the sauce: While the pasta is cooking, in a large, wide, heavy-bottomed skillet or Dutch oven, combine the cream of chicken soup, cream of mushroom soup, cream of celery soup, Ro-Tel tomatoes and chiles, cubed Velveeta, and cubed cream cheese. Pour in the chicken stock and stir to combine. Set the pot over medium heat and cook, stirring well and often, until the cheeses melt and the sauce is smooth and thickened, 12 to 15 minutes.

Add the chicken and spaghetti: Reduce the heat to medium-low. Stir in the shredded chicken to the sauce, then add the cooked pasta. Toss to coat and cook until warmed through, 2 to 3 minutes, adding the reserved pasta water, a little bit at a time, if the sauce becomes too thick. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.