4 chicken breasts
3/4 pack (6 oz.) Velveeta cheese, 1" cubes
1 bell pepper, chopped
1 sm. pkg. spaghetti
1 can cream of mushroom soup
1 can Rotel tomatoes
1 onion, chopped

Boil and shred chicken. Cook spaghetti and drain. Saute onions and peppers. Add tomatoes and soup. Bring to a boil and then simmer while cheese cubes melt. Add spaghetti and chicken to sauce. Stir well and serve.