1 lg. fryer, cooked and boned
1 stick butter
1 lg. bell pepper, chopped
2 stalks celery, chopped
1 lg. onion, chopped
1 qt. tomatoes
2 c. chicken broth
1 can Rotel tomatoes
1 (24 oz.) pkg. spaghetti
1 lb. Velveeta cheese

Boil chicken until tender. Remove bones and cut in small pieces. Set chicken broth aside. Saute next 3 ingredients in butter. Simmer tomatoes and chicken broth for 20 minutes. Cook spaghetti slowly in remaining broth until tender. Add all ingredients except cheese and stir well. Add cheese.