3 c. cut up chicken, reserve broth
2 lg. onions
10 oz. can Ro-tel tomatoes
2 lg. bell peppers
1 stick butter
1 lb. Velveeta cheese, cubed
8 oz. spaghetti

Boil chicken until done. Let cool and de-bone. Cook spaghetti in chicken broth. Saute' onions and bell pepper in butter. Add Velveeta cheese to onions and bell pepper. Stir until melted. Add Ro-tel tomatoes, chopped, then add chicken. Drain spaghetti, then add after chicken. Pour into a 3 quart casserole dish. Bake at 350 degrees for about 30 minutes.

I saute' in a Dutch skillet, then add other ingredients and bake in the skillet. Easy cleanup.