1 chicken, boiled and de-boned (save broth)
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 pkg. spaghetti
1 stick butter
2 tbsp. worcestershire sauce
1 can Rotel tomatoes
1 lb. Velveeta cheese, cut into sm. pieces
1 can mushrooms, drained

Saute onion, bell pepper and celery in butter. Add Rotel tomatoes and worcestershire sauce. Cook until thick, stirring frequently. Cook spaghetti in chicken broth. Add above Rotel mixture, chicken and Velveeta cheese, and mushrooms. Mix well and put in large casserole dish and serve. Serves 6 to 8.