1 (12 oz.) pkg. spaghetti, cooked & drained
3 (5 oz.) cans boned chicken or 1 1/2 c. leftover chicken or turkey, chopped

CHEESE SAUCE:

3 c. hot water
2 tsp. chicken bouillon or 2 chicken bouillon cubes
12 slices American slice cheese
1/2 lb. light Velveeta cheese
1 tbsp. butter

DRY SEASONINGS:

(Approximately 1/2-1/4 teaspoon of each or to taste.)

Salt
Pepper
Accent food seasonings
Celery salt
Onion powder

Dissolve the chicken bouillon and melt the cheese in the hot water. Add the dry seasonings and the butter to the cheese sauce. Add the chicken or the turkey. Pour the cheese sauce into the boiler the spaghetti is in. Let the spaghetti and the cheese sauce simmer for approximately 5-10 minutes before serving. Serve as main dish with cornbread or a side dish with cooked dry beans and cornbread.

Note: If you want more cheese sauce; be sure to add 4 slices of cheese, 1 teaspoon of chicken bouillon (or 1 bouillon cube) and dry seasoning per cup of water. The cheese sauce should be an even blend of chicken and cheese.