1 lg. fryer, boiled and deboned
1 can early June peas, drained
1 can whole kernel corn, drained
12 oz. grated cheddar cheese
1 bell pepper, chopped
1 lg. onion, chopped
2 cans cream of mushroom soup
1 can Rotel tomatoes
1 sm. pkg. spaghetti
1/4 c. butter
1 sm. can mushroom pieces
Salt and pepper to taste

Boil spaghetti in chicken broth. Drain spaghetti. Saute onion, bell pepper, and mushroom pieces in butter until onions are clear. Combine all ingredients except for enough cheese to layer top in a large casserole dish. Mix well. Sprinkle layer of grated cheese over top. Bake at 325 degrees until cheese melts.