4 boneless chicken breasts, cooked and cut up
1 bell pepper
1 onion
12 oz. spaghetti
1 lb. Velveeta cheese
1 can cream of mushroom soup
2 cans Ro-Tel chopped tomatoes and hot chilies
1 stick butter

Sauté onion and pepper in 1 stick of butter. Melt Velveeta cheese with Ro-Tel chopped tomatoes and hot chilies and mushroom soup. Mix this mixture with pepper and onions. Cook and drain spaghetti. Mix all together with cut up chicken.

Bake at 350°F for 30 minutes.

Serves 6 to 8.