1 lg. hen or 3 or 4 breasts
1 1/2 sticks butter
2 sm. jars pimiento
2 bell peppers, chopped
2 lg. onions, chopped
24 oz. spaghetti noodles
2 cans Rotel tomatoes
1 lg. can mushrooms
2 lbs. Velveeta cheese

In a large pan cook chicken in enough water to cover, usually 1 hour. Remove chicken and debone. Reserve water. Saute onions and pepper in butter until mushy. Cook spaghetti noodles in same water chicken was cooked in, about 6 minutes. Add all ingredients to cooked noodles and cook on low until the cheese melts. Can serve right away or put in casserole dish and heat through before serving. Freezes well.