1 chicken, cooked and boned
7 oz. spaghetti
1 can mushroom soup
1 can Rotel tomatoes with chiles
1/2 lb. or more Velveeta cheese, cut in chunks
1 bell pepper, chopped
1/2 onion, chopped
1/4 c. oil

In skillet put oil, onion, and pepper until sauteed. Season with garlic powder. Cook spaghetti and drain. Put spaghetti in bottom of casserole dish. Mix all other ingredients in skillet, except cheese, until boiling.

Then put it all in the casserole dish and mix altogether with cheese. Cover and cook a few minutes in oven until cheese melts.