1 fryer
1 bell pepper
1 lb. Velveeta cheese
1 can mushroom soup
1 onion
2 cans Rotel hot tomatoes
1 lb. spaghetti

Boil chicken and save 2 cups stock. Saute onion, pepper in butter. Add tomatoes, cook 15 minutes. Cook spaghetti according to package directions, drain. Add all ingredients and boned chicken, including soup, stock and grated cheese. Bake in large casserole dish for 30 minutes at 300 degrees. Serve with salad and garlic bread.