1 chicken, cooked and de-boned (save broth)
1 1/2 sticks butter
1 lg. bell pepper, chopped
1 lg. onion, chopped
1 can LeSeur peas, drained
1 lg. can mushrooms, drained
3 c. Velveeta cheese
1 can Ro-Tel diced tomatoes and chilies
1 lb. box spaghetti

Cook chicken in large Dutch oven. De-bone chicken and set aside. Cook spaghetti in chicken broth. Do not drain. Saute onion and bell pepper 4-5 minutes in butter. Add to spaghetti. Add rest of ingredients. Toss until well mixed. Makes a large amount.