1 whole chicken, boiled (or 4 to 6 breasts)
1 lg. onion
1 stick butter
1 can stewed tomatoes
1 lb. hot Mexican Velveeta cheese (or reg. Velveeta if don't want hot)
1 bell pepper
5 stalks celery
1 jar pimentos
1 can Rotel tomatoes
1 can cream of chicken soup
1 (12 oz.) pkg. thin spaghetti

Boil 1 large chicken. Save broth to cook spaghetti in (12 ounce package). Dice chicken when cool. In large skillet, using 1 stick butter, saute 1 large onion (diced), 1 bell pepper (diced), and 5 celery stalks. Add 1 can stewed tomatoes, 1 can Rotel tomatoes, and 1 small jar pimento.

In microwave, melt 1 pound Velveeta cheese (I use hot Mexican) and 1 can cream of chicken soup.

Add all together. Add salt, pepper, and garlic powder to taste. Bake at 350 degrees until hot and bubbly.