4 or 5 chicken breasts
2/3 to 1 c. chicken broth
1/2 onion, chopped
1/4 bell pepper, chopped
1 can cream of mushroom soup
1/2 lb. Velveeta cheese
1/3 c. white wine
1/2 c. almonds, blanched, slivered
1 (12 oz.) pkg. spaghetti
Parmesan cheese, grated

Poach chicken, cut up and debone. Boil spaghetti in broth (from cooking chicken) for about 8 to 10 minutes. Drain but save 2/3 to 1 cup of the broth. Saute onion and bell pepper. Mix together wiht mushroom soup and Velveeta. Add chicken, broth, wine and almonds. Mix well. Add spaghetti. Put in a well-greased baking dish. Sprinkle the top with grated Parmesan cheese. Bake at 375 degrees for 25 to 30 minutes or until lightly browned. Serves 8 to 10.