Chicken Spaghetti - cooking recipe

Ingredients

chicken
12 to 16 oz. spaghetti
1 large onion
1 green pepper
1 can Ro-Tel tomatoes
1 to 2 lb. Velveeta cheese

Preparation

Boil chicken; remove from broth and cool.
Save broth.
Debone chicken.
Cook 12 to 16 ounces spaghetti in chicken broth until tender.
Do not drain.
When spaghetti is tender, add onion and green pepper which have been sauteed in butter.
Add Ro-Tel tomatoes and Velveeta cheese which have been cubed.
Add chicken. Pour into 9 x 13-inch pan and bake at 350\u00b0 until bubbly.