4-5 lg. chicken breasts
2 chicken bouillon cubes
1 lb. box thin spaghetti
1 lg. green pepper, chopped
1 lg. chopped onion
2 c. diced celery
2 cans cream of mushroom or cream of chicken soup
2 (10 oz.) pkg. Kraft Cracker Barrel extra sharp cheese

Using water and bouillon cubes, boil chicken until done. Let cool enough to remove skin. Save broth. In separate pot add mushroom soup and 1 can chicken broth. Add vegetables and 1 1/2 package shredded cheese. Let simmer very slowly, to make sauce. Cook spaghetti in chicken broth until tender. Drain but do not rinse. Pull chicken into chunks. Using a 1 1/2 to 3 quart dish. Bottom layer spaghetti, chicken, then add some sauce. Keep repeating ending with sauce on top. Add more cheese on top. Bake until bubbly. Better made the day before.