1 boiled chicken, deboned, reserve broth
butter
1 med. bell pepper, chopped
Celery and onion, chopped
1 can Rotel tomatoes
1 can stewed tomatoes
1 c. broth from chicken, possibly more
1 tsp. chili powder
1 tsp. garlic powder
1 can mushrooms
Salt and pepper
1/2 lb. Velveeta

Saute pepper, celery, and onion in butter. Add all ingredients except for Velveeta and simmer for several hours. Add the cheese during the last 15 minutes. Serve over cooked spaghetti when all cheese is melted.