2 fryers or 10 lbs. leg quarters
1 1/2 sticks butter
2 green peppers, chopped
2 onions, chopped
1 lb. spaghetti
1 (10 oz.) can Rotel tomatoes
1 lb. Velveeta cheese, cut in sm. pieces
1 (15 1/2 oz.) jar Ragu spaghetti sauce

Cover chicken with water. Season and cook until tender. Leave chicken in broth until cool. Debone chicken and save broth. Saute onion and pepper in butter. Cook spaghetti in broth, do not drain. Add onion, pepper and chicken to spaghetti; mix well. Add cheese, tomatoes and Ragu sauce. Place in covered casserole and bake at 350 degrees for 45 minutes or a little longer if necessary. Serves 10 to 12.