Bell pepper, onion, celery
butter
chicken
salt and pepper to taste
spaghetti noodles
1 lb. velveeta cheese
1 can Rotel
1 can cream of chicken soup
1 can English Peas

Sauté Bell peppers, onion and celery in butter. Boil chicken with salt and pepper. Retrieve the chicken, save the water to boil the noodles in. Chop the chicken, set aside. Drain the noodles, set aside. Combine velveeta cheese, Rotel, chicken soup and English peas. Put all together in a large baking pan.

Bake at 350 for 20 minutes. You can put this in a crock pot to keep warm.