4 chicken breast
1 lb. Velveeta Cheese
1 can condensed Tomato soup
onion
bell pepper
celery seed
salt and pepper
1 pkg. Vermicelli spaghetti
1 stick butter
1 can Rotel Tomatoes

Boil chicken in onion, bell pepper, celery seed, salt and pepper until cooked. Remove from water and cool. Cut into pieces. In water (chicken broth) boil spaghetti until cooked. Drain.

While spaghetti is boiling, melt butter and cheese in microwave in large bowl. After melted, add soup and tomatoes. Mix in chicken and spaghetti. Pour into 9x13 casserole dish. Cover and bake at 350°F until bubbles, about 20 minutes. Can be frozen before baking.