2 chickens (about 5 lbs. total)
2 bell peppers, chopped
2 onions, chopped
2 lbs. Velveeta cheese, cut into cubes
1 jar sliced mushrooms (drained)
1 can tomatoes (undrained)
1 sm. can peas (drained)
1 stick butter
1 can cream of mushroom soup, undiluted
1 pkg. (16 oz.) thin spaghetti

Boil chickens until tender, cool, debone and cut up. Saute onions and bell peppers in butter. Cook spaghetti in chicken broth. Dip out spaghetti when done and mix in large bowl with onions and peppers and cut up chicken. Add tomatoes and juice and cut up tomatoes. Cut cheese into large cubes and add to mixture. Add mushrooms, peas and soup. Mix well.

Pour into greased oblong casserole. Can be frozen or cook at 350 degrees for about 30-40 minutes or until mixture is bubbly.