2 chicken, boiled and boned (save broth)
1 c. chopped celery
1 c. chopped onions
1 c. chopped green pepper
2 lg. cans mushrooms, chopped
1 (8 oz.) pkg. thin spaghetti, boiled in broth (save any broth)
1 c. Parmesan cheese
1 c. Velveeta cheese
1 stick butter

Saute vegetables in 1 stick butter. Mix with chicken. Add 1 cup Parmesan cheese and 1 cup Velveeta; add spaghetti. Stir and add broth until soupy. Pour in casserole and bake until bubbly in 350 degree oven (30 to 40 minutes). Serves 12.

I use 2 cups fresh mushrooms, sliced.

This recipe is easy to double and freeze one.