Chicken
1 1/2 qt. broth
1 lb. thin spaghetti
1 bell pepper
1 onion
1 big can mushrooms, sliced
2 lbs. Velveeta cheese, cut in cubes

Boil chicken and debone. Cook spaghetti in broth. Saute pepper, onion and mushrooms in butter. Mix cheese with spaghetti until it melts. Cut chicken in bite size pieces. Place in 9x13 pan; cover with 1 can Rotel. Top with nacho chips.