4-5 chicken breasts (bone in or out, just don't overcook if you do boneless)
1 lb. Velveeta, cubed
1 med. green pepper, diced
1 med. onion, diced
1 sm. can sliced mushrooms, drained
2 cans Rotel (in Mexican foods aisle ... diced tomatoes, and chili's w/seasonings. It is a soup-sized can ... 10 0z.)
1 lb. spaghetti
Cook chicken and cube. Meanwhile, cook spaghetti and drain. Saute onion and pepper and a little garlic in sm. amt of oil. Add Rotel, mushrooms, and cubed Velveeta, heating and stirring carefully just until cheese is melted. Combine this mixture with chicken and spaghetti. Place in a lightly buttered casserole dish, (9x13) and bake at 325 for 30 min., covered. This is a generous amount, and is almost better reheated.