Chicken Spaghetti - cooking recipe

Ingredients

1 whole fryer
1 (12 oz.) pkg. spaghetti
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 bell pepper, chopped
1 stalk celery, half chopped and half not
1 (8 oz.) can mushrooms, drained or 1/2 lb. fresh mushrooms
2 Tbsp. butter or margarine
1 lb. Velveeta cheese

Preparation

In a large kettle, cover whole chicken with water (no need to cut up but remove gizzards, etc.).
Add half stalk of celery, cut into 4-inch lengths.
Bring to boil.
Cover; reduce heat and simmer until chicken is done (it will fall off the bone when done (about 30 to 45 minutes, depending on size).
Remove chicken to platter, leaving broth in kettle.
Let chicken cool some.
Remove skin and discard.
Pull chicken off bones; cut into bite-sized pieces.
Discard bones.
Set chicken aside.
While chicken is cooling, begin chopping vegetables.
After chicken is deboned, melt butter/margarine in large skillet.
Add vegetables, 1/2 cup at a time.
Saute until just tender.
Stir often.
While vegetables are cooling, reheat chicken stock to a boil to cook spaghetti in.
Add more water, if necessary.
Grate Velveeta cheese.
Set aside.
Cook spaghetti per package directions and drain.
Reserve stock water.
Mix cooked spaghetti, cooked vegetables and butter they were cooked in, chicken pieces and grated cheese.
Season and mix well.