1 (8 oz.) pkg. spaghetti, cooked until tender
1 can Campbell's golden mushroom soup
3 c. cooked chicken, boned and broken into pieces
1 green pepper, chopped
1 c. celery, chopped
1 onion, chopped
1 pkg. shredded cheese (or grate your own) (amount used according to taste)

I cook 4 breasts and save the chicken broth.

Cook green pepper, onion and celery in butter (and a little chicken broth from cooked chicken) until tender, add soup. Salt and pepper to taste. Stir.

Put half of spaghetti in bottom of a large casserole dish, greased with butter, then put half of cooked chicken pieces over spaghetti, cover with half of soup mixture. Repeat with rest of spaghetti, chicken, soup mixture. Pour chicken broth over mixture to moisten. Sprinkle top with grated cheese. Bake in 350 degree oven for 30 to 45 minutes or until cheese is melted and bubbly and browned.