1/2 stalk celery
1 green pepper, chopped
1 large onion, chopped
1 stick butter
1/4 c. tops of green onions
1 (15 oz.) can tomato sauce
4 chicken breasts (whole), cooked and chopped
1 pt. chicken broth
7 oz. broken spaghetti

Sauté pepper, celery, onions and tops in butter in a skillet. Add tomato sauce and chopped chicken. Simmer in a large container 1 hour with the broth. Cook spaghetti; drain. Add spaghetti to chicken mixture along with 1 can mushroom soup and 3/4 pound grated Longhorn cheese.

Bake in a buttered casserole dish for 30 minutes at 325°F.