Vacation Spaghetti

Vacation Spaghetti
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From Recipe is from “In the Kitchen With Iee, Mama and Me” by Charlotte Ray.
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Makes 6 to 8 hearty servings.

1 large onion, chopped
1 large bell pepper, chopped
1 stick or equivalent of margarine
1 lb. Velveeta cheese
1 (10 1/2-oz.) can Ro-tel tomatoes
1 (7-oz.) can mushrooms, pieces and stems
1 roasted chicken (SAM’s Club chicken is the best), deboned, OR 5 to 6 boneless chicken breasts, boiled 20 minutes and torn into pieces
1 (16-oz.) pkg. angel hair pasta (capellini)
Grated Cheddar cheese (about 1 cup)
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1. Sauté onion and bell pepper in margarine. Add Velveeta and melt — slowly so it will not scorch and stick. Add Ro-tel, mushrooms and chicken. Mix well.2. Boil pasta in salted water with a tablespoon of oil about 6 to 7 minutes. Drain; add to chicken mixture and mix well.3. Pour into a 9x13-inch casserole dish. Bake at 350 degrees until bubbly. Sprinkle with grated cheese and leave in oven until melted.
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Note: This recipe freezes and travels well — hence its name. Pour mixture into disposable aluminum pan and cover with foil. Place pan in extra-large self-sealing freezer bag and freeze. DO NOT add grated cheese. Package it separately for the road. On arrival, place in refrigerator rather than freezer so it will thaw before baking.