24 oz. pkg. spaghetti
1 lg. and 2 sm turkey wings OR 1 (3 or 4 lb.) fryer or chicken parts
1 c. chopped onion
1 med. green bell pepper, slivered
Some red bell pepper or pimiento
4 lg. celery ribs, sliced 1/4 inch crosswise
1 sm. can mushrooms
1 can cream of mushroom soup OR cream of celery soup
1/4 lb. Velveeta cheese (may use any yellow cheese)
Salt and pepper to taste

Place chicken or turkey in Dutch oven, cover with water and boil until meat is soft. Remove from broth. Start with about 2 1/2 quarts broth, reserving any excess to use later. Add onion, celery, peppers and mushrooms while broth is cooking, add about 3/4 package of spaghetti. Add cream soup and cheese for thickening when spaghetti is tender. Debone chicken and add to the spaghetti.