3 lbs. chicken
1 1/2 sticks butter
Salt & pepper to taste
1 lg. green pepper
1 lg. onion
16 oz. spaghetti #4
1 can Rotel tomatoes
1 lb. Velveeta cheese
1 (15 1/2 oz.) jar Ragu spaghetti sauce
2 cloves garlic

Boil chicken, debone. Let cool. Boil spaghetti in 1 1/2 quarts of broth until cooked. Do not drain. Saute pepper, onion and garlic in butter. Mix spaghetti, Rotel, Ragu and cheese well. Pour in covered casserole dish and bake at 350 degrees for 45 minutes.