4 to 5 lg. chicken breasts
12 oz. spaghetti
1 med. bell pepper
1 med. onion
1 lg. jar sliced mushrooms, drained
1 can cream of mushroom soup
1 lg. can tomatoes, cut up
1 can Rotel tomatoes
1 lb. grated Velveeta cheese
1 stick butter

Cook chicken. Remove to cool. Meanwhile, cook spaghetti in broth. Cut chicken into bite-size pieces. Drain spaghetti. In skillet, saute pepper, onions and mushrooms in butter.

Mix all ingredients in large bowl and pour into large casserole dish. Bake at 350 degrees until cheese bubbles.