Servings: 8 SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.

1 lb boneless, skinless chicken breasts 1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican 1 lb velveeta cheese, regular or mexican
1 can (s) rotel tomatoes, regular or hot 1 can (s) rotel tomatoes, regular or hot
1 lb spaghetti pasta 1 lb spaghetti pasta
1 stick butter 1 stick butter
1 can (s) cream of chicken soup, undiluted 1 can (s) cream of chicken soup, undiluted
1 can (s) cream of mushroom soup, undiluted 1 can (s) cream of mushroom soup, undiluted
1 medium onion, chopped 1 medium onion, chopped
salt and pepper to taste salt and pepper to taste

1 Boil chicken breasts in a large pot adding ½ teaspoon of salt and ½ teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.