Chicken Tetrazzini

• 4 chicken breasts
• 1 chopped onion
• 1 chopped bell pepper
• 1 Tbsp. margarine
• 1 can cream of mushroom soup
• salt and pepper to taste
• 1 can Ro-Tel tomatoes, diced
• 1 can English peas, drained
• 1 (4 oz.) pkg. Velveeta cheese
• 1 (7 oz.) pkg. spaghetti

1. Cover chicken with water and cook until tender.
2. Remove from broth and cut up.
3. Save broth, setting aside 1/2 cup for later use. In broth, cook the spaghetti until tender and drain.
4. In skillet, cook onion and bell pepper in margarine until tender but not brown. Add cheese and stir until melted.
5. Add soup, tomatoes, English peas, chicken and spaghetti, stirring after each addition.
6. Now add the 1/2 cup of broth saved earlier.
7. Stir mixture well.
8. Pour into casserole dish and bake at 350u0b0 until bubbly (approximately 30 minutes).

chicken breasts, onion, bell pepper, margarine, cream of mushroom soup, salt, rotel tomatoes, english peas, velveeta cheese, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=626360 (may not work)