Rotel Chicken Spaghetti Casserole

• 6 chicken breasts
• 2 large onions, diced
• 1/2 lb. Velveeta cheese, diced
• 2 cans Ro-Tel tomatoes
• 1 can cream of mushroom soup
• 1 bell pepper, diced
• 1 (14 oz.) pkg. spaghetti

1. Boil chicken breasts with 1/2 cup of the diced onions.
2. When chicken is done, remove from broth.
3. Save broth.
4. Remove skin and cut chicken into bite size pieces.
5. Set aside.
6. Add more water to broth in order to cook spaghetti.
7. Meanwhile, mix remaining onion, Ro-Tel tomatoes, soup, bell pepper and Velveeta.
8. Heat mixture on low heat until cheese melts. Do not allow to burn or stick to pot. When spaghetti has cooked, drain water off and stir spaghetti into the tomato mixture.
9. Pour into a lightly greased baking dish. Bake at 350u0b0 for 30 minutes.

chicken breasts, onions, velveeta cheese, rotel, cream of mushroom soup, bell pepper, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016336 (may not work)