Chicken Spaghetti - cooking recipe

Ingredients

2 large chickens, cooked, boned and cut up
3 boxes long spaghetti
1 c. chopped celery
1 c. chopped onions
2 bell peppers, chopped
2 (No. 2) cans tomatoes, chopped
1 small can mushroom soup
1 1/2 lb. American cheese, grated (Velveeta)

Preparation

Cook spaghetti in reserved chicken broth.
In butter, saute until soft the celery, onions and bell peppers.
Add tomatoes, mushroom soup and cheese.
Drain spaghetti; combine with vegetable mixture.
Heat thoroughly.
Serves 20 to 25.