1 lg. hen or fryer
1 can Rotel tomatoes
1 lb. Velveeta cheese
1 lb. noodles (shells or spaghetti)
1 lg. onion
1/2 c. bell pepper
1/2 stick butter

Saute onion and pepper until tender. Boil and debone chicken. Cut in cubes. Boil spaghetti or noodles in chicken broth. When done, add cut-up cheese and let melt with hot noodles, then add chicken, onions and bell peppers, Rotel tomatoes with juice. Mix together and add more of chicken broth used to cook noodles if it is too stiff. Serve immediately or freeze. (Easy to make ahead of time and freeze and reheat in oven in casserole dish.)

NOTE: The Rotel tomatoes are slightly hot (Rotel and green chilies) and I also use the hot Velveeta cheese.