Good Eats: The Byrdgirl's Chicken Tetrazinni

INGREDIENTS:
4 Boneless, Skinless Chicken Breasts
1 Medium Package Thin Spaghetti Noodles
1 Can Cream of Chicken Soup
1 Can Rotel Tomato & Chilies
2 Bell Peppers, Cut into Strips
1 Small White Onion, Chopped
1 Stick Margarine, Sliced
2 Cups Shredded Cheddar

DIRECTIONS:
Preheat oven to 350*F.
Boil noodles & chicken in 2 separate pots.
In a 3rd pan, combine soup, Rotel, peppers, onions, margarine & cheese.
Simmer until it reaches a saucy, slightly thick consistency.
Drain noodles and chicken. Shred chicken. Add chicken to sauce.
Pour noodles in a 13x9 glass casserole dish.
Pour sauce mixture over noodles. Use a fork to distribute evenly throughout
the noodles. Cover dish with foil.
Bake at 350*F for 30 minutes.

This is a family favorite that we never grow tired of. It was passed to my sister
and I from our grandmother, and we have both tweaked it to our liking.