1 whole chicken
1/2 pkg. (8 oz. size) spaghetti
1/2 stick butter
1/2 c. onion
1/2 c. green pepper
1 c. celery
1 can cream of mushroom soup
1 soup can milk
1 lb. Velveeta cheese
1/4 c. Parmesan cheese
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. sweet basil
2 dashes pepper
1 c. bread crumbs

1. Cook chicken, in enough water to cover, with salt.

2. Remove chicken, cool; cut off of bone; set aside.

3. Cook spaghetti in chicken broth as package directs.

4. In large saucepan melt butter. Saute vegetables until tender; add soup; milk, Velveeta cheese and seasonings. Cook at medium heat until cheese is melted stirring frequently.