5 large chicken breasts
1 lb. spaghetti
1 medium onion, chopped
1 can cream of mushroom soup
1 stick butter
1 medium bell pepper, chopped
1 lb. Velveeta cheese

Boil chicken breasts until done; debone and shred. Cook spaghetti in remaining broth. Sauté pepper and onion in butter. Mix spaghetti and soup with cheese. Add remaining ingredients; mix well.

Bake in buttered casserole dish at 350°F until bubbly.