Chicken Spaghetti

This is a creamy, cheesy spaghetti dish that is very versatile and can be spiced up to your liking.  I would have to say it tastes pretty much like salsa con queso with noodles.  This is usually a real kid pleaser!

1 pkg spaghetti  broken into smaller pieces

1/4 cup onion, chopped

2 tablespoons green peppers, chopped

1 chicken bouillon cube dissolved in 1 c. water or 1 c. chicken broth

1 (10 ounce) can cream of chicken soup or cr. of mushroom

2 cups diced cooked chicken  or desired

1/8 teaspoon black pepper

1 can rotel tomatoes or other (rotel tomatoes have chilies with them, I used mild and it was pretty spicy)

1/8 tsp. cayenne pepper (optional)

1 -4 oz. jar pimentos chopped (optional)

1 pnd. cubed velveeta cheese, plain or mexican blend, can use cheddar

I halved this recipe but next time I think I will make the full recipe and freeze half.
Cook spaghetti with onion and green pepper until tender, about 12 minutes.  Add rest of ingredients. (At this point I heated everything through in the pot and skipped the next step and didn't put it in the oven, to make it faster and easier and less dishes.)  Pour in 1-2 quart casserole dish, add shredded cheese on top. Bake at 350 degrees for 25 minutes or until heated through and cheese is melted and bubbly.