Chicken Spaghetti - cooking recipe

Ingredients

2 large chicken breasts
1 (12 oz.) pkg. vermicelli or spaghetti
1 (10 oz.) can Ro-Tel tomatoes
1 small can English peas (optional)
1 lb. Velveeta cheese, cut in pieces
1 large green pepper, chopped
1 large onion, chopped
1 1/2 sticks oleo
1 can cream of mushroom soup
salt and pepper to taste

Preparation

Remove and discard skin from chicken. Boil chicken in water (salted or unsalted, as you prefer) until done.
Remove chicken, reserving broth.
Debone and cut up chicken; set aside.
Cook spaghetti in reserved chicken broth; do not drain (spaghetti will soak up broth).
Add cheese to spaghetti.
Cook bell pepper and onion in oleo until tender; add to spaghetti along with Ro-Tel tomatoes, peas and chicken.
Mix well and spoon into casserole dish.
Bake for 30 minutes on low heat (275\u00b0 to 325\u00b0, depending upon oven).