Chicken Spaghetti

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad.

(From Trudy Cox's Blog - It's an easy great recipe that is just as good for leftovers! I did puree the rotel (so there would not be any tomato chunks) and left out the pimentos, onion and bell pepper...yes, my family is super picky...starting with my husband!)