2 lg. onions, chopped
2 lg. chicken breasts, skinned
5-7 oz. spaghetti
1 can mushrooms, drained
1 can peas, drained
1 lb. Velveeta cheese
1 can ratatouille
2 tbsp. Worcestershire sauce
1 tbsp. hot sauce (optional)
1 can chicken broth
4 c. water
1 tbsp. oil

In large saucepan boil chicken in broth and water until no longer pink inside. Remove from heat (save liquid). Cut chicken into bite-sized pieces. Add spaghetti to liquid; cook until done. (Do not drain.)

In skillet saute onions; add to spaghetti along with mushrooms, peas, ratatouille and cheese, mixing well. Cook on low heat until cheese has melted. Add chicken. Transfer into casserole dish and bake at 350 degrees for 30 minutes until bubbly;.