2 boneless chicken breast
1 lg. green pepper, chopped
1 lg. onion, chopped
1 c. butter
1/2 c. lite sour cream
1 (8 oz.) box thin spaghetti
1/2 tsp. salt
1 sm. (8 oz.) can English peas
1 can Ro-tel tomatoes, chopped
1 (2 oz.) jar chopped pimientos
1 c. chicken broth
1/2 lb. Velveeta cheese, chopped
1/4 tsp. black pepper
Ritz crackers

Cook chicken 30 minutes, cool and chop. Saute bell pepper and onion in 1/2 cup butter until tender. Break spaghetti and cook 7 minutes. (Drain). Preheat oven to 325 degrees. Add all ingredients; mix well; and pour into 9 x 13 inch buttered casserole.

Topping: Melt 1/2 cup butter, add about 20 crushed Ritz crackers, put them on top.

Cover casserole loosely with foil. Bake at 325 degrees for 25 minutes. Remove foil and bake remaining 5 minutes.

Garnish (if desired) : Place 3 rings of green bell pepper in the center of the casserole overlapping the edges as to form a flowerette. Preparation time: 1 hour, 30 minutes. Serves 6.