Rhonda'S Chicken Spaghetti - cooking recipe

Ingredients

1/2 cup butter
1 large green pepper, chopped
1 large onion, chopped
3 cups cooked chicken, chopped
2 (10 ounce) cans Rotel tomatoes & chilies (mild)
6 1/2 ounces sliced mushrooms, drained
1 (8 ounce) can English peas (optional)
1 (15 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 3/8 ounces black olives, sliced & drained
1 teaspoon salt
1 teaspoon ground pepper
8 ounces cheddar cheese
1 lb spaghetti (broken into 2-inch pieces cooked & drained)

Preparation

Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.