10 oz. cooked spaghetti (I use the extra thin spaghetti)
2 c. diced, cooked chicken (reserve some broth)
1/2 c. onion, chopped
1/2 c. green or red pepper, chopped
3 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 of a sm. Velveeta cheese

Saute onion and green pepper in butter in a large saucepan. Add soups and stir to mix. Thin soup with chicken broth as needed. When hot, add cubed Velveeta cheese and stir until it melts. Stir in chicken and thin with broth again if needed. Mix chicken mixture with cooked spaghetti. Place in a greased casserole dish. Bake at 350 degrees for 30 minutes. Yield: 8 servings.