1 med. pack spaghetti
1 fryer, boiled and deboned
1/2 lb. Velveeta
About 6 oz. cheddar cheese, grated
1 can cream of mushroom soup
1 sm. bell pepper, chopped
1 sm. onion, chopped
2 cloves garlic
1 rib celery, chopped
1 can Rotel tomatoes

Cook spaghetti or noodles in broth from chicken. Cook the chopped bell pepper, celery, onion, and garlic in with noodles. Noodles will absorb all the broth.

In saucepan, combine Velveeta, cheddar cheese, soup, Rotel tomatoes. On low heat, just cook until cheese melts. When noodles are done, pour the mixture over the noodles, then add deboned chicken. Stir all together.