Chicken Spaghetti

Chicken Spaghetti

4 skinless, boneless chicken breasts
1 lb. spaghetti
1 cup chopped green peppers
1 cup chopped onions
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 cups water
1 1/2 cups picante sauce (can use mild or hot, whatever you prefer)
1 lb. Velveeta cheese

In a large pot, boil chicken breasts until tender. Cook spaghetti
according to package directions, then drain. Let chicken cool when
done, then chop. In a large microwave-safe bowl, melt cheese in microwave.
Add peppers, onions, soups, water and picante sauce. Add chicken and
spaghetti and mix well. Spoon into two shallow 2 quart baking dishes.
Bake, covered, at 350 degrees for 35-45 minutes or until it bubbles.
** Each casserole makes about 6 servings. This freezes really well.
If going to freeze, wrap tightly with extra-heavy duty foil; when going
to bake, bake a frozen casserole for 1 hour.