4 chicken breasts
1 onion, chopped
1 bell pepper, chopped
Spaghetti
2 sm. cans tomato sauce
1 can Rotel tomatoes & chilies
1 lb. American cheese (blue box)

Boil chicken breasts until done and debone. Cook spaghetti in chicken broth. Saute chopped onion and bell pepper in 2 sticks of butter. In a large casserole mix all ingredients well. Heat in oven until cheese is melted.