Chicken Spaghetti

Directions

1. 1
   Boil chicken; remove from broth and cool.
2. 2
   Save broth.
3. 3
   Debone chicken.
4. 4
   Cook 12 to 16 ounces spaghetti in chicken broth until tender.
5. 5
   Do not drain.
6. 6
   When spaghetti is tender, add onion and green pepper which have been sauteed in butter.
7. 7
   Add Ro-Tel tomatoes and Velveeta cheese which have been cubed.
8. 8
   Add chicken. Pour into 9 x 13-inch pan and bake at 350° until bubbly.