1 fryer, boiled and deboned (save broth)
10 oz. or less uncooked spaghetti
1 stick butter
1 bell pepper, chopped
1 med. onion, chopped
1 can mushroom soup
1 (8 oz.) can tomato sauce
1 can Rotel tomatoes with green chilies, diced
1/4 lb. grated cheese

Boil spaghetti in well seasoned chicken broth and drain. Saute onion and bell pepper in butter; add mushroom soup, tomato sauce, and tomatoes. Cook 10 minutes. Add cheese, chicken and spaghetti; mix well. Pour into buttered casserole; bake at 375 degrees for 20 minutes or until bubbly.