Spicy Chicken Spaghetti

8 oz. Velveeta cheese, cubed
2 – 3 cups chopped chicken, cooked
8 – 10 oz. thin spaghetti
1 stick butter
1 onion, chopped
1 Tbs. chili powder
1 can mild Roi-tel
1 can cream of mushroom soup
1 can cream of chicken soup

TOPPING
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Cook spaghetti, drain and set aside. In a large pan saute the onion in one stick of butter. Add the cheese and Roi-tel and cook over low heat until cheese is melted. Stir in the chili powder, soups, chicken and spaghetti then pour all ingredients into baking dish. Mix together the topping mixture then layer on top. Bake at 350 for 30 minutes.