Rhonda's Chicken Spaghetti

Are you looking for a pot luck or freezable dinner that is different? This is not your old fashioned spaghetti casserole. This spaghetti has a kick and it so chock full of Italian goodies. Give it a try just remember that you'll need a healthy appetite or help to finish it all off. I usually put it in two seperate baking dishes one for eating that night and one for friends or the freezer.
Enjoy!

Rhonda's Chicken Spaghetti
Serves 12+
1/2 cup butter
1 large green pepper, chopped
1 large onion, chopped
3 cups chopped cooked chicken
2 (10 ounce) cans Rotel tomatoes & chilies (mild)
1 (6 1/2 ounce) can sliced mushrooms, drained
1 (8 ounce) can English peas (optional)
1 (15 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1( 3/8 ounce) can sliced black olives, drained
1 teaspoon salt
1 teaspoon ground pepper
16 ounces cheddar cheese
1lb spaghetti (broken into 2-inch pieces cooked & drained)

Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt
butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken,
tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese &
stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30
minutes until hot & bubbly.

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