ROTEL CHICKEN

4 skinless chicken breasts
1 onion chopped
1 bell pepper chopped
1 can rotel tomatoes
1 lb. Velveeta cheese
7 oz. spaghetti cooked

1. Boil chicken and chop.

2. Saute onion and pepper in 1/2 stick butter.

3. Cook spaghetti. Drain.

4. Melt cheese and rotel and add all other ingredients. Mix together
good and put in 9 x 13 pan.

5. Bake 350 degrees until cheese is bubbly, about 30 minutes.

NOTE: This can be made without the onion and pepper without affecting the taste.