Instructions: Boil chicken breasts in water until tender; cool. Reserve broth. Chop green peppers and onions. Saute in butter. Cook spaghetti in 3 quarts of reserved broth. Do not take out of pot OR DRAIN! Add velveeta and stir until melted. Add remaining ingredients and pepper and onion mixture. Mix well. Put into two 3-quart casserole dishes. Heat in oven at 350 degrees until bubbly. May cover with foil unless it is real juicy.

NOTE: Some almonds on top make it better!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.