Boil chicken till done. Remove chicken and set aside. Cut up bell pepper and add to the leftover chicken broth. When broth is boiling, add spaghetti.
In the meantime, debone the chicken. When spaghetti is done, do not drain. Add the cream of chicken and mushroom soup. Stir well. Add chicken, salt and pepper. When all mixed up, put in casserole dish. Cover the entire dish with Velveeta Cheese slices.
Put in oven till cheese is melted about 20 minutes at 350°F.