2 lbs. chicken
1 lb. spaghetti
2 cans golden mushrooms soup
1 lb. Velveeta cheese, chopped in sm. chunks
1 bell pepper
1 onion

Boil chicken and debone. Cook spaghetti, bell pepper, and onion in chicken broth, then drain. Add 2 cans golden mushroom soup and Velveeta cheese. Stir constantly until cheese is melted.