6 c. diced chicken (cooked)
2 lg. bell peppers
2 lg. onions
1 stick butter
1 (10 oz.) can Rotel tomatoes
2 lbs. Velveeta
1 (16 oz.) can french cut green beans
1 (7 oz.) pkg. very thin spaghetti
1 1/2 c. water

Saute onions and peppers in butter. Cook spaghetti in water. Add cubed cheese to onion/pepper mixture and stir until melted. Add Rotel tomatoes and chicken. Mix well. Stir in cooked spaghetti. Add green beans, fold them in evenly. Bake at 350 degrees for 30 to 35 minutes or until bubbly hot. Makes 2 (9x13) casseroles.