Chicken

• 1 chicken
• 1 can Ro-Tel tomatoes, diced (don't drain)
• 16 oz. spaghetti
• 1 medium onion
• 1 green pepper
• 16 oz. Velveeta cheese (must be Velveeta)
• salt
• pepper
• garlic salt
• butter

1. Skin chicken and cover with water.
2. Boil and remove when chicken is tender.
3. Let chicken cool; take 2 cups broth and put in medium saucepan.
4. Add cheese and Ro-Tel tomatoes.
5. Cook on low heat until cheese melts.
6. Put spaghetti in rest of broth and cook. Chop onion, green pepper and drain mushrooms.
7. Put in small saucepan with small amount of butter.
8. Add salt, pepper and garlic salt; simmer on low heat.
9. Drain spaghetti; put in ovenproof pan. Tear chicken up into small pieces and add to spaghetti.
10. Add to cheese mix, then add green pepper and mix.
11. Stir well.
12. Heat oven to 350u0b0.
13. Cover pan and bake 30 minutes.
14. Remove; stir and let sit 15 minutes.

chicken, rotel tomatoes, spaghetti, onion, green pepper, velveeta cheese, salt, pepper, garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583653 (may not work)