Easy Spicy Southern Chicken Spaghetti

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1 lb pasta - cooked

1 lb chicken tenders

2 TBS butter

12 to 16 oz Velveeta (plus extra if you want to add more when you reheat it - see above notes - or if you like a wetter dish use the full 16oz. Go less for a mac-n-cheese texture - more for an Alfredo kinda thing.)

1 cup milk

1 10 oz can Rotel (tomatoes & chilies)

1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)

½ tsp cumin

2 TBS sriracha or other hot sauce

1 cup Panko or other bread crumbs

1 cup grated cheese (I used a cheddar & mozzarella mix)

S&P to taste

Parsley and/or crushed red pepper as garnish

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