4 chicken breasts, stewed (reserve broth)
1/2 bell pepper, chopped
1 med. onion, chopped
1 stick butter
7 oz. pkg. spaghetti
1 can Rotel tomatoes
1 lb. Velveeta cheese
4 oz. can mushrooms, drained

Cook and drain spaghetti. Chop chicken into bite size pieces. Saute pepper, onion, and mushrooms in 1 stick of butter. Add Rotel tomatoes, cheese, salt, and pepper to taste. Combine spaghetti, sauce mixture, 1 cup reserved chicken broth, and chopped chicken. Pour into a 13 x 9 x 2 inch baking dish. Bake 30 to 40 minutes at 350 degrees. Do not cover. Serves 6 to 8. Freezes well.