4-5 chicken breasts
1 bell pepper
1 bunch green onion
1 sm. Velveeta
1 can tomato soup
1/2 pkg. fresh mushrooms (optional)
1 jar pimentos (optional)
1 (12 oz.) pkg. spaghetti

Boil chicken until cooked. Debone and cut into small pieces. Reserve about 1 cup of broth. Use remaining broth to boil noodles in.

Meanwhile, saute onions, bell peppers, mushrooms and pimentos (if desired), in small amount of butter and 1 clove of garlic. Melt cubed Velveeta into tomato soup (undiluted). Boil noodles in broth, drain and rinse.

Mix noodles, chicken, soup and cheese mixture. Add sauteed items. Use the reserved broth to thin mixture as needed. Heat all together. Serve with salad and garlic bread.