1 chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg. spaghetti
1 very sm. box Velveeta cheese
Salt and pepper to taste

Boil chicken until very tender. Salt and pepper to taste. Remove chicken to cool. Add spaghetti to chicken broth; cook spaghetti as normal. Drain broth and set aside (in case you need to add a little back). Add both cans of soup and cheese; mix well. While cheese is melting, remove chicken from the bone and add to mixture. Again, mix well.

Fix a salad and garlic bread for a great meal. Yield: 6 to 8.