Chicken Spaghetti - cooking recipe

Ingredients

1 (4 to 5 lb.) fryer
1 stick oleo
2 medium bell peppers
1 medium onion
2 to 3 stalks celery
1 (14 1/2 oz.) can stewed tomatoes
1 small can mushroom pieces
1 can cream of mushroom soup
1 c. cubed Velveeta cheese
1 small pkg. spaghetti
pepper
garlic salt

Preparation

Boil fryer until done; reserve broth and debone chicken and cut up in small bite-size pieces.
Melt oleo in large skillet; chop up bell peppers, onion and celery and cook in oleo until crisp-tender.
Add tomatoes and mushrooms; break up tomatoes into small pieces while cooking.
Add vegetable mixture to chicken in large covered casserole dish; break spaghetti in thirds and cook in reserved broth until done.
Drain and combine with chicken and vegetables.
Stir in mushroom soup; arrange cheese on top of mixture and sprinkle with pepper and garlic salt.
Heat at 300\u00b0 until cheese is melted and casserole is heated through; stir melted cheese throughout mixture.
Serves 4 to 6.