Chicken Tetrazzini - cooking recipe

Ingredients

3 -4 boneless chicken breasts
spaghetti noodles, size depending on how many to feed (I use two of the small packages)
1 medium green pepper
1 large onion
1 tablespoon butter
2 (12 ounce) cans evaporated milk
1 -2 lb Velveeta cheese (1 lb. if you would like less cheese)
shredded cheese (optional) or Ritz cracker (optional)

Preparation

Boil chicken until thoroughly cooked.
Place chicken aside and use broth to cook noodles.
Place cooked noodles in rectangular greased pan.
Shred chicken on top of the noodles.
Chop onions and bell pepper and saute in butter.
Layer onions and pepper on top of noodles and chicken.
Pour evaporated milk into pan.
Chop chunks of Velveeta into milk.
CONSTANTLY stir Velveeta in milk until it is a cheese sauce- IT WILL SCORCH!
Pour cheese mixture on top of noodles, chicken, onions, and pepper.
Bake at 350 for about 30 minutes.
If you choose, you can top with Ritz crackers, more cheese, or your favorite topping and then cook for 5 more minutes.