4 to 6 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 can Ro-Tel tomatoes
1 c. diced celery
1 c. diced bell pepper
1 c. diced onion
1/2 to 1 lb. spaghetti
salt and pepper to taste

Cook chicken breasts until tender. Remove from pot and reserve liquid in pot. Sauté celery, onion and pepper in 1/2 stick butter. Bring broth left in pot to a boil and cook spaghetti as directed on package. Do not drain spaghetti, but remove about 1/2 of the liquid and reserve. Dice chicken. Add all remaining ingredients to pot with the cooked spaghetti. Stir and add reserved liquid as needed. Add salt and pepper to taste. Simmer about 30 to 35 minutes.