1 hen or 2 fryers or 5 lb. box chicken breast
2 bell peppers
2 onions
2 cans Rotel
1 lg. jar pimentos
2 lb. box Velveeta
24 oz. spaghetti
1 stick butter

Cook chicken, save broth. Cook bell pepper and onions in butter until onions are clear. Cook spaghetti in broth. Add cheese and let melt. Debone chicken. Add all ingredients to spaghetti. Spray casseroles with Pam and pour mixture in pans. Sprinkle Cheddar cheese on top, about 2 cups, 1 cup each dish. Bake. Makes 2 large casseroles, 9 x 14 inch. Can be frozen.