1 fryer (you may use any pieces to substitute)
2 1/2 to 3 qt. water, salted
1 c. chopped celery
1 c. chopped onion
1 lb. spaghetti noodles
2 tbsp. butter
1 lb. Velveeta cheese, cubed
2 cans cream of mushroom soup

Boil chicken in water, about 1/2 hour, until tender. Remove from pot, let cool, then debone. Reserve the broth. Cook spaghetti noodles in chicken broth according to time suggested on package. Saute onion and celery in butter until tender. Add deboned chicken, onion, celery, and mushroom soup to spaghetti and chicken broth in pot. Mix well.

Pour into large 9x13 inch baking dish, then stuff the cubes of Velveeta throughout mixture. Bake about 30 minutes or until hot and bubbly and cheese is melted well at 350 degrees.