Rhonda'S Chicken Spaghetti

• 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)

1. 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.

butter, green pepper, onion, chicken, tomatoes, mushrooms, english peas, chicken broth, cream of mushroom soup, black olives, salt, ground pepper, cheddar cheese

Taken from www.food.com/recipe/rhondas-chicken-spaghetti-329144 (may not work)