In a skillet, melt butter and saute the chopped onoin and bell pepper in the butter until totally soft. Meanwhile, boil the thighs in a large, deep pan for 1 hour in water seasoned with salt, pepper, garlic powder, and garlic salt.

At the end of the hour, remove the chicken to cool and to the broth add soups, butter, onion and pepper mix, velveeta cheese, and seasonings to taste. When the chicken is cool, cut into small peices and place back into the sauce. Be careful when stirring not to shred the chicken too much.

When the cheese is melted and the sauce is hot and seasoned to taste and the sauce is done.

Boil desired amount of spaghetti in water with a little oil and salt. Drain spaghetti and pour into a greased 13 by 9 inch dish. Pour the sauce over the noodles until soupy. Allow to sit for about 15 minutes as sauce will be absorbed into the noodles and more will be required to add in. When dish is ready, top with grated cheese and bake at 350 degrees, uncovered, for 30 minutes, or until the cheese is melted and sides are bubbly.