Chicken And Spaghetti Casserole - cooking recipe

Ingredients

7 oz. spaghetti
1 can Ro-Tel tomatoes
8 oz. Velveeta cheese
1 large onion
1 small can English peas
1/4 bell pepper, chopped
1 whole chicken (I use breasts only)
1 can cream of mushroom soup
1 stick butter
dash of red pepper

Preparation

Boil chicken until cooked and tender; salt and pepper the water.
Save broth to cook spaghetti in.
Debone chicken.
Saute onion and bell pepper in 3/4 butter.
Drain spaghetti and return to pot.
Melt cheese in hot spaghetti and 1/4 butter.
Add Ro-Tel, peas, corn and cream of mushroom soup.
Add red pepper.
Stir. Saute onion, bell pepper and chicken.
Stir until all cheese is melted.
Pour in casserole dish.
Bake at 350\u00b0 for 1 hour, then reduce heat to 200\u00b0 for about 1 hour.