Chicken Spaghetti

• 1 (4 lb.) chicken or 2 1/2 lb. chicken breasts
• 1 lb. (16 oz.) spaghetti
• 1 Tbsp. oil
• 1 onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 (16 oz. each) cans stewed tomatoes
• 8 oz. canned or 1 c. fresh mushrooms, chopped
• 2 cans cream of chicken or cream of mushroom soup
• lemon pepper or seasoned pepper
• 1 lb. (16 oz.) Velveeta cheese, cubed

1. Cook chicken until tender; reserve broth.
2. Cook spaghetti in chicken broth according to package directions.
3. Saute onion, green pepper, mushrooms and garlic in oil.
4. Debone chicken and cut into bite-sized pieces.
5. Combine chicken, sauteed vegetables, stewed tomatoes, soup and pepper.
6. Mix well and stir in cheese.
7. Place in baking dish and bake at 350u0b0 for 30 to 40 minutes or until hot and bubbly and cheese is melted.

chicken, oil, onion, green pepper, garlic, tomatoes, fresh mushrooms, cream of chicken, lemon pepper, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490948 (may not work)