1 fryer chicken
12 oz. spaghetti
1 lb. Velveeta cheese
1 chopped bell pepper
1 can sliced mushrooms, drained
1 sm. can green peas, drained
1 can Ro-Tel tomatoes
1 chopped onion

Boil chicken until well done; cool and debone. Using chicken broth (add water as needed, boil spaghetti until done and drain). Cut Velveeta cheese and melt in spaghetti over low heat. In skillet, cook pepper and onion in butter until tender. Put in casserole dish and bake until bubbly. Bake at 325 degrees approximately 20 minutes.