1 chicken, cooked & deboned
1 (12 oz) pkg thin spaghetti
1 can english peas
1 can diced tomatoes and green chilies
1 lb. velveeta cheese, cubed
2 chicken bouillon cubes

Cook chicken with bouillon cubes, in about 1 1/2 quarts of water. Save the broth and debone the chicken. Cook spaghetti in the chicken broth and add tomatoes, beans and cheese. Stir until cheese melts. Add chicken and pour into a dish. Cook at 375°F for about 30-45 minutes or until bubbly. This is enough for two casserole dishes and freezes well.