1 whole chicken
1 sm. pkg. spaghetti
3 tbsp. cooking oil
1 lg. onion
1 bell pepper
1 sm. jar mushrooms (sliced)
1 can Nacho Cheese Soup
1 can cream-style corn
1 can Ro-Tel tomatoes
1 (8 oz.) pkg. shredded Cheddar cheese
1 tsp. salt
1 tsp. black pepper
1 tsp. Cominos seasoning

Boil chicken in water until completely done. Remove chicken from pot and debone as soon as it cools. Set chicken aside.

In same chicken broth left in cooking pot please cook entire package of spaghetti until soft and tender.

While spaghetti is cooking, saute chopped onion, chopped bell pepper and entire jar of mushrooms (juice too) in 3 tablespoons cooking oil. Now (if spaghetti is fully cooked) add back in the deboned chicken (same pot with spaghetti and chicken broth) and the sauteed mixture as well (oil and all).

Next add the can of Nacho Cheese soup, the corn and the can of Ro-Tel tomatoes. Cook over low heat for 10 to 15 minutes longer. Add approximately 1 teaspoon black pepper and 1 teaspoon salt to mixture as needed.

If you really like spicy food, add 1 teaspoon cominos seasoning. Final step is to pour entire mixture from pot to large casserole dish. Cover with shredded cheese and bake on 350 degrees until cheese is melted. Makes enough servings for 8-10 people.