Ingredients

• 1 lb cooked spaghetti
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 2 (10 ounce) cans original Rotel Tomatoes
• 1 cup chicken broth
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1/3 cup chopped green pepper (I used more, and even added some red bell pepper just because I had some on hand)
• 1/2 cup chopped onion (I use about 3/4 c)
• 1 cup cheddar cheese
• 5 chicken breasts, boiled and cut into bite sized pieces (could use thighs and breasts)
• 2 (1 3/8 ounce) packages mccormick's spaghetti sauce mix (dry in envelope)