Chicken Spaghetti - cooking recipe

Ingredients

whole chicken
1 lb. thin spaghetti
1 lb. Velveeta, cut into chunks
2 cans cream of mushroom soup (can use celery or chicken)

Preparation

In a large pot, cover chicken with water.
Cook uncovered until done.
Debone and defat chicken, saving stock.
Bring the stock to a boil and cook spaghetti (most of the water should be absorbed).
Add cheese and chicken.
Stir until cheese is melted. Add 1 or 2 cans soup.
Can be served immediately or put in a casserole dish and bake at 350\u00b0 for 20 to 30 minutes.