4 lg. chicken breasts
1 med. onion, chopped
2 can Rotel tomatoes, diced 1 lb. spaghetti, uncooked
1 med. pepper, chopped
2 c. shredded cheddar cheese

Cook chicken breasts in large pot, seasoned with salt and pepper to taste. Remove chicken from broth and cook spaghetti in broth. When nearly done, add onion, pepper and tomatoes. Remove from heat.

In a 9x13-inch baking dish, place 1/2 of the spaghetti mixture. Next, layer the chicken which has been skinned, de-boned and cut into bite-sized pieces. Add a layer of 1/2 of the cheese. Repeat layers ending with cheese.

Bake at 350 degrees for 30-35 minutes or until bubbly. Be sure to have plenty of liquid in spaghetti mixture or the baking will dry out the spaghetti. If spaghetti cooks nearly dry, add water before baking.

This dish may be prepared and refrigerated or frozen prior to baking. Cooking time will vary if dish has been refrigerated or frozen.