Mexican Chicken and Spaghetti

Ingredients

• 4 to 6 chicken breasts; skinned and cooked (cook in water and save the water)
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cans cream of mushroom soup, undiluted
• 1 pound Velveeta cheese, cubed (or cheese of choice, grated)
• 1 can Ro*tel
• 1 small jar pimentos, drained and chopped
• 1/2 pound spaghetti, cook in the chicken water, drain but don't rinse

Instructions

1. Mix all ingredients together, and put into a 9 x 13 inch casserole dish.
2. Cover tightly with aluminum foil, and bake at 350 degrees F for 35 to 40 minutes.