Chicken Spaghetti

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, (1pound)
1 package shredded cheddar cheese, (1pound)

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 spaghetti.

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

Serves 4 to 6.