4 chicken breasts
1 c. chopped onion
1 bell pepper, chopped
1 c. chopped celery
1 stick butter
32 oz. spaghetti
2 cans cream of mushroom soup
1 lb. shredded cheddar cheese

Optional:

mushrooms
water chestnuts

Boil chicken breasts in water with 1 tablespoon salt. Drain; reserve the water. Cook spaghetti in reserved water. Sauté onions, peppers, celery and optional mushrooms in butter. Combine all ingredients except cheese in large casserole dish. Top with shredded cheese.

Bake for 15 minutes at 450°F or until cheese is melted.