1 stick oleo
1 medium onion
1 bell pepper (optional)
1 can Ro-Tel diced tomatoes
1 can cream of chicken soup
1 1/2 c. grated Cheddar cheese or 8 oz. cubed Velveeta cheese
1 fryer, cooked, deboned and cut up (can use frozen breasts)
7 oz. thin spaghetti, cooked in the chicken broth and drained

Melt 1 stick oleo in skillet and sauté medium chopped onion and bell pepper (optional) until tender. Add the Ro-Tel tomatoes, cream of chicken soup and Cheddar cheese. Add chopped chicken and drained spaghetti. Keep heat low until the cheese melts. Pour in 9 x 13-inch casserole and bake at 350° for approximately 25 to 30 minutes.