Chicken-Rotel - cooking recipe

Ingredients

2 1/2 lb. chicken
1 onion, chopped
1 bell pepper, chopped
1/2 stick butter
1 small can English peas, drained
1 lb. Velveeta cheese, chopped
7 oz. spaghetti
1 small can mushrooms, drained
1 can Ro-Tel tomatoes

Preparation

Boil chicken; save broth.
Debone chicken.
Saute onion and bell pepper in butter.
Add peas, mushrooms and cheese.
Stir until cheese melts.
Remove from heat and add chicken.
Boil noodles in 3 cups of chicken broth until done; do not drain noodles.
Mix noodles and chicken mixture in a casserole dish. Bake at 375\u00b0 until bubbly.
Can be frozen before baked.
Serves 6.