2-3 lb. fryer, roasted or broiled
2 large onions
2 large bell peppers
1 stick butter
16 oz. box of spaghetti
16 oz. can English peas, drained
2-8 oz. cans mushrooms, drained
1 lb. velveeta cheese, cut in small pieces
1 can mild, diced Rotel tomatoes, drained
2 1/2 c. chicken broth
2 tbsp. Worcestershire sauce
Salt and pepper to taste

Debone and shred chicken; set aside. In small skillet, sauté onion and bell pepper in butter. Boil spaghetti al dente. Drain and place in a large bowl. Mix spaghetti, peas, mushrooms, cheese, and tomatoes. Add chicken, sautéed onion and bell pepper. Salt and pepper to taste. Put in large casserole dish.

Bake at 350°F for 30 minutes. Freezes well.