1 pkg. boneless chicken breast
1 (7 oz.) pkg. spaghetti
1 c. celery
1 c. bell pepper
3/4 c. onion
1 sm. jar sliced mushrooms
1 can golden mushroom soup
1 c. Cheddar cheese, shredded

Boil chicken until cooked (about 30 minutes). Save water. Dice celery, bell pepper and onion; saute until soft. Boil spaghetti in leftover chicken water about 7-10 minutes. Then drain. Cut chicken into bite-size pieces. Mix chicken, celery, onion, mushroom, bell pepper, soup and cooked spaghetti together. Place in casserole dish and sprinkle with cheese. Bake at 325 degrees until cheese is bubbling.