Ingredients 
- 1 whole chicken or 6 chicken breast
- 1 – 12 oz. pkg. spaghetti noodles
- 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 1 small jar pimentoes
- 1 can Ro-tel (diced chilies & tomatoes)
- 1 stick butter or margarine
- 2 lbs. Velveeta cheese (cubed)
- salt & pepper (to taste)
How to cook :
- Boil chicken with salt and pepper until done. (Save the broth).
- Debone chicken and cut into bite size pieces.
- Bring broth to a boil and add spaghetti noodles. Cook until noodles are tender and has absorbed the chicken broth.
- Saute onions and bell peppers in 1/2 stick butter or margarine until tender.
- Melt Velveeta cheese with remaining 1/2 stick butter over med-low heat until cheese is completely melted and smooth (I usually skip the other 1/2 stick butter or margarine and use the Ro-Tel tomatoes to melt the Velveeta cheese).
- Add all the ingredients together. Mix well.
- Pour into a greased 9 x 13 inch pan and bake at 350 degrees until lightly browned on top.
