1 chicken or 6 breasts (boiled and deboned)
1 pkg. spaghetti
1 can cream of chicken soup
1 can diced Rotel
1 sm. jar pimentos
8 oz. Velveeta (diced)
1 bell pepper (diced)
1 onion, diced
1 stick butter

Boil spaghetti in chicken stock (add water if necessary). Saute onions and bell peppers in butter. Mix spaghetti and vegetables with butter, chicken (cut in large pieces), and all other ingredients. Season to taste. Pour in sprayed casserole dish. Bake at 350 degrees for 25 to 35 minutes or until bubbly and set.