4 chicken breasts
1 onion, chopped
1 bell pepper, diced
1 stick butter
7 oz. pkg. spaghetti
1 can Ro-Tel tomatoes (use 1/2 of juice unless you want hot)
1 can mushrooms or 1 can mushroom soup
1 tbsp. Worcestershire sauce
1 lb. Velveeta cheese, cut in cubes

Season and cook chicken in water. Have at least 1 1/2 quarts broth/water to cook spaghetti. Drain spaghetti after cooking. (Reserve broth to add to casserole if too dry.) Add chopped Ro-Tel tomatoes. Sauté onion and bell pepper in butter and add to spaghetti; mix well. Add mushrooms and Velveeta and cook on stove top in spaghetti until cheese is melted. Mix well and add chopped chicken; mix well. Pour into greased 13 x 9 casserole dish.

Bake at 350°F until bubbly, approximately 30 minutes. Freezes well before baking.