1 (8 oz.) pkg. spaghetti
2 cans cream of mushroom soup
3 c. cooked chicken
3/4 c. celery, minced
1 c. mushrooms
1/2 onion, minced

Cook small chicken in slow cooker until tender. Let cool and remove meat from bone.

Cook spaghetti in chicken broth. Mix all remaining ingredients. Arrange in layers in casserole. Cover. Cook 30 minutes at 375 degrees. Sprinkle with cheese and brown.