Chicken Spaghetti

3 or 4 Cooked & Finely Chopped Chicken Breasts

2 Cans (28-oz.) Chicken Broth

1 lb. Spaghetti

2 Cans Mild Rotel Tomatoes

1 Can Cream of Mushroom Soup

1 Onion, Chopped

2 Bell Peppers, Chopped

2 Tablespoons Butter

1 lb. Velveeta Cheese

Salt and Pepper to taste

① Sauté onion and Bell pepper in butter.

② Cook spaghetti in chicken broth until done (broth will absorb into spaghetti).

③ Add Rotel tomatoes (may remove some of the green chilies if desire to be milder), mushroom soup, and cheese to the onion-bell pepper mixture.

④ When cheese is melted, add chicken.

⑤ Pour into casserole dish and bake at 350° about 30-35 minutes or until bubbly.