1 (2 1/2-3 lb.) broiler-fryer, cut up
1 lg. onion, sliced into rings
2 tbsp. butter
1 c. chopped tomato
1 c. green pepper strips
1/2 c. milk
1 1/2 tsp. oregano
1/2 tsp. pepper
1/2 lb. Velveeta, cubed

In 8 quart stockpot - brown chicken and onion in butter. Add tomato, green pepper, milk and seasonings. Bring to a boil.

Reduce heat, cover and simmer 20 minutes, uncover cook 10 minutes, stir occasionally. Remove chicken, keep warm. Stir cubed Velveeta into liquid until melted. Pour over chicken. Serve with white rice.