2 1/2 to 3 c. chicken meat
12 oz. pkg. spaghetti, cooked
1 stick butter
1 1/4 c. chopped onion
4 stalks celery, chopped fine
1/2 c. chopped bell pepper
1/4 c. chopped parsley
1 sm. can cream of mushroom soup
2 sm. (10 oz.) cans Rotel tomatoes
1 lb. Velveeta cheese
4 oz. can sliced mushrooms

Melt butter, saute celery, onions, bell pepper. Add mushroom soup, tomatoes, Velveeta. Let cheese melt. Add chopped chicken, sliced mushrooms, parsley and spaghetti. Mix thoroughly. Add some chicken broth if it seems too dry. Put into casserole dish and bake at 325 for approximately 40 minutes. Freezes well!