Chicken Spaghetti

2 c. cooked and shredded chicken
3 c. cooked spaghetti
4 oz. Velveeta {or more}, melted
1 can cream of chicken soup
1 can green chilies {or a can of rotel}
1/2 tsp. garlic powder

Mix altogether and pour into a greased 9x13 pan. Sprinkle the top with some shredded cheddar cheese. Bake at 350 for 30 min. or until bubbly.