Chicken Spaghetti

Earlier in the year, after I had surgery, a friend brought me Chicken Spaghetti one night for dinner. I loved it. Tonight I made some, based on her recipe and some other recipes I had seen online. Here is how I made it:

1 lb spaghetti, broken into thirds, and cooked partially, not even quite al dente

1 onion & 1 red bell pepper, diced and sauteed in a stick of butter
*the recipe called for green bell pepper but I only had red, and it was fine

2 garlic cloves, minced, added to the onion & bell pepper mix at the end of sauteing
*I think this could be omitted and be just fine

1 1/2 cups shredded medium cheddar

2 fresh blocks (mini blocks) Velveeta, cubed

1 cup milk

1 can cream of mushroom

1 can cream of chicken

1 can rotel, undrained
*diced tomatoes would be fine or fire-roasted diced tomatoes

1 1/2 cups frozen peas (could also use canned peas, drained)

Cook spaghetti until partially cooked, meanwhile sauté onions and peppers in 1 stick butter until soft but not brown, add minced garlic at the end and cook for 1 minute until turning off the heat. Dump in frozen peas to partially thaw them. Drain spaghetti, add onion mixture, canned soups, milk, rotel, some fresh ground pepper and cheeses. Stir well. Pour into a 9x13 or bigger pan. Mine just barely fit in a 9x13 pan and a bigger pan would have been better. Bake at 375 for 30-45 minutes until bubbly. I did 375 on convection for 30 mins. I didn't cover the pan but it would be better covered with foil. This was so good. My friend said it freezes well. Would also be good with mushrooms added and maybe bacon. Could also use green beans in this.