1 lg. chicken
1 med. pkg. spaghetti
2 sticks butter
2 lg. green peppers, chopped
1 lb. Velveeta cheese
1 lg. onion, chopped
1 can peas
1 can Rotel tomatoes
1 jar pimento
1 can mushrooms
Salt and pepper to taste

Cook chicken in water, debone and cut into cubes. Saute peppers and onion in melted butter for 4 or 5 minutes. Cook spaghetti in chicken broth, adding water as needed. Do not drain. Combine all ingredients and place in 9 x 13 inch pan. Top with chunked Velveeta and bake uncovered at 350 degrees for 30 minutes. May be refrigerated before baking but will need an hour baking.