Chicken Spaghetti

I'm on the hook for supper, and I've decided on a chicken spaghetti.

It's a simple recipe.

Onion
Bell pepper
Whole cooked chicken
1 can Cream of Mushroom Soup
1 can original Ro-tel tomatoes
8 oz Velveeta Cheese
1 cup half-and half (I use fat-free)
1 pound spaghetti.

Peel the chicken from the bone and cut meat into small pieces. I generally just pull it apart with my hands.

Chop the onion and bell pepper and sautee in a little oil. Add chicken, Ro-tel, cream mushroom soup, cubed Velveeta cheese and the half-and-half. Let it simmer for a half-hour or so.

Boil spaghetti. Drain.

Mix everything together in a baking dish. Bake it until it firms up. About a half-hour or so, in a 350 degree oven.

Serve with garlic bread.

It's what's for supper.