1 bell pepper, chopped
1 onion, chopped
1 stick margarine
4-5 large chicken breasts, cooked and de-boned
2 (10-ounce) cans diced tomatoes and green chilies with juice
1 pound Velveeta cheese, cut into small pieces
1 pound spaghetti, cooked according to package directions
Sauté pepper and onion in margarine. Toss chicken and all other ingredients together and transfer to a large baking dish coated with non-stick cooking spray. Bake at 350 degrees until cheese melts and spaghetti is bubbly. Note: Linda suggests halving this large recipe between two dishes and freezing one for another time.