1/2 c. diced bell pepper
1/2 stick of butter
1 med. diced onion
1 c. of broth (from boiled chicken)
1 can of cream of chicken soup
1 can of cream of mushroom soup
3 c. of diced cooked chicken
1 can of Rotel tomatoes
1 (7 oz.) pkg. of spaghetti (cooked in chicken broth)
1/2 pound of velveeta cheese (cut into pieces)
Salt and pepper to taste

Saute bell pepper and onion in butter. Add cup of broth. Simmer until tender. Remove from heat. Add soups and Rotel tomatoes. Stir well. Mix chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture. Bake in large baking dish at 375 degrees for 30 minutes. Yield: 8 to 10 servings.