1 fryer or hen, boiled & deboned
12 oz. pkg. elbow macaroni
1 stick butter
1 lg. onion, chopped
1 lg. bell pepper, chopped
1 can cream of mushroom soup
1 can tomato sauce (8 oz.)
1/2 can Rotel tomatoes, chopped
1/4 lb. Velveeta cheese, torn or cut

Boil macaroni and set aside. In large saucepan, melt butter, add onions, bell pepper and saute until wilted. Add tomatoes, tomato sauce, soup and cheese. Cook over low heat until cheese is completely melted.