Italian Chicken - cooking recipe

Ingredients

1 (4 or 5 lb.) chicken
2 chicken bouillon cubes
2 large onions, chopped
2 green peppers, chopped
2 sticks oleo
salt and pepper to taste
16 oz. pkg. thin spaghetti
1 can English peas
1 medium jar pimento
2 cans Ro-Tel tomatoes
1 lb. Velveeta cheese

Preparation

Cover chicken with water in large pan; add the bouillon cubes. Simmer until chicken is tender.
Debone chicken.
Reserve 4 cups broth.
Cook spaghetti in broth; don't drain.
Saute onions and peppers in oleo on low heat until tender.
Don't brown.
Add remaining ingredients.
Bake at 325\u00b0 for 25 minutes, uncovered.