Mexican Chicken Casserole - cooking recipe

Ingredients

5 c. water
2 chicken bouillon cubes
6 chicken breasts or 1 whole chicken
salt and pepper
3/4 c. butter
3 stalks celery, chopped fine
1 green pepper
1 onion
2 cans mushrooms
1 can tomatoes and green chilies
1 can green chilies
3/4 lb. Velveeta cheese

Preparation

Cook chicken until done.
Remove from broth and debone.
Add 8 ounces of spaghetti to broth.
Cook uncovered until done.
In skillet, saute butter, celery, green pepper and onion.
Set aside. Add all ingredients together.
Put in 9 x 13-inch greased cake pan. Bake at 350\u00b0 for 30 minutes.