4-6 split and deboned chicken breasts
8 oz. pkg. spaghetti
1 can Rotel tomatoes
8 oz. Velveeta cheese, more if desired
1 chopped onion
1 bell pepper, chopped (optional)

Stew chicken breast until tender and cut up or shred. Cook spaghetti in broth chicken was stewed in. Cook onion and bell pepper in microwave. Combine all in casserole dish, leaving fairly soupy. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned.