1 (2 lb.) chicken (4-5 breasts)
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can chopped or sliced mushrooms
1 sm. can Carnation milk
1 1/2 sticks butter
1 (8 oz.) pkg. spaghetti

Salt and pepper chicken. Cook in water until tender. Save broth. Debone and cut up chicken. Add water to broth (and salt). Bring to boil. Add spaghetti. Cook until tender.

Meanwhile - melt cheese and butter together. Add all other ingredients. Mix well. Add cooked spaghetti. Do not drain spaghetti, just lift out of water. Put mixture into large baking dish. Bake at 350 degrees for 1 hour or until bubbly and begins to brown. This will freeze well.