1 whole chicken
1 box ready cut spaghetti
1/2 med. onion, chopped
1 whole green pepper, chopped
1 (12 oz.) can tomato soup
1 can cream of mushroom soup
1/2 can water
Salt to taste
Pepper to taste
Dash of Tabasco
2 lbs. grated Velveeta cheese

Boil 1 whole chicken. Debone and save broth. Saute onion, green pepper until tender. Add tomato sauce, soup, water, salt, pepper and Tabasco sauce. Simmer 20 to 25 minutes until thick. Boil spaghetti in chicken broth. Drain.

Mix chicken, spaghetti and sauce in large casserole dish. Cover with grated Velveeta cheese. Cover and bake 25 to 30 minutes at 350 degrees.