1 fryer, cooked until tender (save broth)
16 oz. pkg. spaghetti

Cook spaghetti in the broth. Debone the chicken.

SAUTE:

1 stick butter
1 chopped onion
1 bell pepper
Some celery

Drain spaghetti and add onion and pepper mixture, and chicken. Place in casserole dish. Mix 1 1/2 cans Rotel tomatoes, 1 cup cream of chicken soup, and 8 oz. block of Velveeta cheese. Bake 30 minutes at 350 degrees. Add salad and French bread.