1 whole chicken, boiled (you can also use boneless, skinless breasts or canned chicken)
1 bell pepper, chopped
1 onion, chopped
1 can chicken broth (if you didn't boil your own chicken)
1 lb. Velveeta cheese, cubed
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
cooked spaghetti
2 tbsp. butter

Sauté chopped bell pepper and onion in butter. If using chicken breast, cut up into small pieces and sauté with peppers and onions. Add the 2 cans of soup, the Ro-Tel and chicken (if not already added) and simmer for 20 minutes, adding broth as needed. Add cheese and let simmer for 10 more minutes. Add more broth as needed. Serve over cooked spaghetti.

Makes a lot, but freezes well. Serve with rolls or garlic toast.