4 to 6 chicken breasts, cooked, reserve broth 1 bell pepper. green or combination 1 onion 1 can cream of chicken soup 1 can cream of mushroom soup 1 can Ro-Tel tomatoes, (with green chiles) 1 can stewed tomatoes 1 package spaghetti, (16 ounces) 1 package shredded cheddar cheese, (16 ounces)

Preparation
Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spagetti.

If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.
Serves 4 to 6.