Jen Roan's Chicken Spaghetti

This dish is great to double and put away in the freezer or to take to a friend for their freezer.

It is an all around favorite from childhood until now!

5 boneless/skinless chicken breasts

2 large onions, chopped

2 large green bell peppers, chopped

1 stick margarine

1 2-ounce jar chopped pimientos

1 large can LeSeur peas

1 10-ounce can Rotel tomatoes

2 pounds Velveeta cheese (I use the reduced fat)

1 can chopped black olives

1 16-ounce box of thin spaghetti

Preheat oven to 350 degrees

Boil chicken in water until tender, let it cool in the broth (save broth), then shred the chicken into small pieces.

Saute onions and peppers in margarine until tender.

Cook the spaghetti in the reserved chicken broth, save 1 cup of broth and drain off the rest.

Mix chicken, spaghetti, broth and all the rest of the ingredients (peas last) - mix well. Put in greased casserole dish and back at 350 degrees for 30-40 minutes or until bubbly.

Enjoy!!!!