1 whole chicken (or 4 chicken breasts)
1 lg. onion, cohpped
1 lg. bell pepper, chopped
1 stick butter
2 cans Rotel tomatoes (diced)
1 lb. Velveeta cheese, chunked
12 oz. pkg. spaghetti

Boil chicken. Save broth. Debone chicken. Saute onion and pepper in butter. Add tomatoes and simmer. Boil spaghetti in chicken broth until done. Pour off most of broth.

Add chicken and tomato mixture and cheese. Stir until cheese melts and is blended. Place in casserole dish and bake at 350 degrees for 30 minutes. Serve with salad and French bread.