1 chicken, cut up and skinned
1 can Ro-Tel tomatoes
1 stick butter
1 bell pepper
1 onion
1 lb. Velveeta cheese
1 can English peas
1 can cream of mushroom soup
1 lb. spaghetti

Boil and debone chicken. Boil spaghetti in chicken broth until done. Drain spaghetti, saving broth. Saute pepper and onion in butter until tender. Add cheese. Stir until melted. Add Ro-Tel tomatoes, spaghetti, chicken and broth, peas, cream of mushroom soup and salt if desired. Pour into large casserole dish and bake 25 minutes until browned.