3 c. cooked diced chicken
1 lb. angel hair pasta
1 lb. Velveeta cheese
1 pkg. dry Italian dressing
1 can cream of celery soup
1 can cream of chicken soup
2 c. chicken broth
dried bread crumbs (Italian seasoned preferably)

Preheat oven to 350°F. Grease casserole dish with butter. You will need a 9 x 13, extra deep dish or 2 (8 x 12) regular dishes for this recipe. Break angel hair pasta in half and place in boiling saltwater until almost done. In large bowl, mix chicken broth, soup and dry Italian dressing. Melt Velveeta cheese and pour into mixture. Drain pasta and place into mixture with chicken and mix well. Pour into casserole dish(s). Sprinkle top with dried bread crumbs until covered.

Bake uncovered for 1 hour or until mixture starts to bubble on top.

In honor of my mother, Anne Pirillo, Survivor.