Chicken Tetrazzini - cooking recipe

Ingredients

1 chicken, boiled
1 can chicken broth
1 can cream of mushroom soup
1 lb. Velveeta cheese
1 Tbsp. flour
1 pkg. Lipton onion soup mix
2 Tbsp. butter
1 small pkg. spaghetti

Preparation

Boil chicken in water with broth and then debone it.
Set aside 2 1/2 cups of broth.
Add cream of mushroom soup to the 2 1/2 cups of broth.
Add Velveeta, flour and Lipton soup mix.
Cook all together over low heat until Velveeta is melted.
Cook small package of spaghetti in remaining broth.
Add the Velveeta mix to spaghetti and put in large casserole dish.
Heat in oven until hot all the way through.
Serve.
This can be fixed ahead of time and then heated when ready to serve.