1 med. chicken
1 box long spaghetti, broken into pieces
1/2 c. chopped onion
1/2 c. chopped celery
2 or 3 tbsp. butter
1 can cream of mushroom soup
1/4 lb. grated Velveeta cheese

Cover chicken with water and boil until tender. Add a little salt to water while cooking. Remove chicken, cool, debone and cut into bite size pieces.

Cook spaghetti in chicken broth until tender.

Do not drain, but don't leave too soupy.

Saute onion and celery in butter until tender. Add chicken, onion, celery, soup and grated cheese to spaghetti. Mix well. May add pimiento and green pepper for color.