1 whole chicken, boiled
2 c. chicken broth (from boiled chicken)
1 lb. Velveeta cheese, cubed
1 can Ro-Tel tomatoes
1 can cream of chicken soup
1 lb. thin spaghetti
1 small chopped onion
1 small chopped bell pepper
1 rib celery, chopped

Debone and take skin off boiled chicken. Break up into small pieces. Set aside. Boil spaghetti in 1 cup broth and other water. Sauté onions, pepper and celery in butter until soft and clear. Combine 1 cup broth, Ro-Tel, cream of chicken soup, 1/2 pound Velveeta and simmer on stove. Add onions, peppers, celery, chicken and cooked spaghetti to mixture. Once mixed, pour into casserole dish and top with other half of Velveeta.

Bake at 350°F until cheese is melted.