Mexican Chicken Spaghetti - cooking recipe

Ingredients

1 (3 lb.) chicken, cooked and boned (save broth)
1 lb. spaghetti
1 stick butter
1 pkg. chili mix
1 large onion
1 can tomatoes, chopped
1 can green chiles, chopped
1 c. celery
1 can cream of mushroom soup
1 lb. Velveeta

Preparation

Cook and bone chicken.
Cook spaghetti in chicken broth.
Do not drain.
In large skillet, melt 1 stick margarine.
Add chili mix, onion, celery and pepper and saute.
Add soup, tomatoes and green chiles.
Add Velveeta cheese and stir until it melts.
Pour this over the spaghetti and add chicken.
Stir.
Put in large casserole and heat 45 minutes at 300\u00b0.