4 cooked chicken breasts
7 oz. pkg. spaghetti
1 can Rotel tomatoes
1 lb. Velveeta cheese
2 bell peppers
2 onions
1 stick butter
1 can English peas

Cook and cube chicken. Mix with drained spaghetti; add Rotel tomatoes. Melt butter in skillet, cut up peppers and onions and saute slowly until tender. Add cubed cheese. Cook until melted. Pour into other mixture. Drain peas and fold in (optional). Bake in casserole dish at 350 degrees for 30 minutes.

This dish can be made up and refrigerated and baked the next day. It can also be frozen for later use.