4 large chicken breasts
1 large onion
1 large bell pepper
1 can tomatoes
Velveeta cheese slices
3 to 4 cans cream of chicken soup
spaghetti

Boil chicken until done; debone. Save chicken broth to cook spaghetti in. Sauté green peppers and onions in about 2 teaspoons oil until soft. Boil and drain spaghetti. Add tomatoes (cut up) and soup into vegetables and chicken. Mix together. Put in large baking dish. Top with sliced Velveeta cheese.

Bake about 30 minutes until cheese melts.