1 chicken
1 can Ro-Tel tomatoes
1 can cream of chicken soup
Spaghetti
Cheese
1/4 c. bell peppers - celery - onions (optional)
Pimentos (optional)
butter

Boil chicken - debone and save broth.

Saute: 1/4 cup chopped bell peppers (or more); 1/4 cup chopped celery (or more); Saute in butter.

Mix: 1 can Ro-Tel tomatoes (and small jar pimentos - optional); 1/2 to 1 can cream of chicken soup. Add the sauteed peppers, celery, etc.

Cook: Spaghetti in chicken broth.

Layer: In large (two small) casserole dishes - spaghetti, chicken, tomato mixture and cheese. Repeat for second layer. Better the second day. Bake in oven until cheese is melted hot.