Chicken Spaghetti

• 1 chicken or 6 chicken breasts
• 2 (8 oz.) pkg. spaghetti
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 small jar pimentos
• 1 green pepper, chopped
• 1 onion, chopped
• 1 (6 oz.) pkg. Velveeta, cut into cubes
• 1 c. grated Cheddar cheese (for top)
• 1/4 c. margarine
• 1 can Ro-Tel tomatoes, drain off liquid and cut tomatoes into pieces
• salt and pepper to taste

1. Cook and debone chicken.
2. Cook spaghetti in chicken broth. Saute onion and pepper in margarine until tender.
3. Mix all ingredients together including 1 to 1 1/2 cups chicken broth.
4. Put in large baking dish.
5. Top with grated cheese.
6. Bake at 350u0b0 for about 30 minutes.

chicken, spaghetti, cream of mushroom soup, cream of chicken soup, cream of celery soup, pimentos, green pepper, onion, cheddar cheese, margarine, rotel tomatoes, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496762 (may not work)