Boil chicken tenders in 3 cups water until cooked through. Remove from water set aside to cool. Put spaghetti in the water and bring to a boil, cooking and stirring until most of the water is gone.
While spaghetti is cooking, cube Velveeta, and break cooked chicken tenders into bite size or smaller pieces. Place cooked chicken, Velveeta cubes, tomatoes and soup into large bowl and mix. Remove spaghetti pan from heat, add chicken mixture. Pour into lightly greased 13x9 baking dish.
Bake in preheated 350 degrees F oven for approximately 1 hour and serve with garlic bread.