1 whole chicken or equivalent thighs and breasts
1/2 lb. spaghetti
1 lb. Velveeta cheese
1 can Rotel tomatoes
1 sm. green pepper, chopped
1 med. onion, chopped
1/2 stick butter

Cook and debone chicken. Save broth (about 2 quarts) to cook spaghetti in while spaghetti is cooking, saute pepper and onion in butter. Add tomatoes to pepper and onion and add cheese in chunks. Cook over low heat, stirring constantly, until cheese melts. Mix with undrained spaghetti and add chicken last. Bake at 350 degrees for 10 to 15 minutes. Can be refrigerated before baking. Bake longer if cold.