Chicken Spaghetti

1-2 cups grated velveeta cheese
1 chicken - boiled, cubed
1 cup chopped onion
1 med. red bell pepper chopped
2 buttons garlic - minced
1 small can stewed tomatoes
1 can cream of mushroom soup
1/2 t. cumin
salt and pepper

Saute onions, peppers, and garlic in butter. Brown lightly.
Add broth from chicken. 3-4 cups. Boil. Add 2 cups uncooked spaghetti (broken into pieces)
Add tomatoes, salt and pepper, cumin.
Put lid on and cook until tneder (20-30 min.) Stir often.
Add chicken and soup.
Put in sprayed casserole dish.
Top with grated cheese. (Velveeta is Best)
Sprinkle with paprika.
Bake uncovered at 350 until hot throughout - (20-30 min)
Freezes well!