3 chicken breasts, cooked & deboned
1 (12 oz.) pkg. spaghetti
1 lb. Velveeta cheese
1 lg. onion, chopped
1 lg. bell pepper, chopped
2-4 tbsp. butter
1 can green peas
2 cans Rotel tomatoes
Salt & pepper to taste

Boil chicken, cool and debone. Cook spaghetti in chicken broth. Drain and add grated cheese. Cook onions and bell pepper in butter until tender. Add to mixture. Add peas and Rotel to chicken and spaghetti. Mix well. Bake at 375 degrees for about 30 minutes. Makes a BIG dish.