1 lg. fryer, cooked and deboned
1 onion, chopped
Celery to taste
Bell pepper to taste
1 stick butter
1 can cream of chicken soup
1 can Rotel tomatoes with green chilies
1 lb. Velveeta cheese, diced

Cook and debone fryer; set aside. Saute onion, celery, bell pepper in butter until clear. Add soup, tomatoes, and cheese. Let simmer until cheese is melted.

Cook 7 oz. pkg. spaghetti in chicken broth, drain.

Combine all of the above. Put in large baking dish and top with bread crumbs. Bake at 325 degrees until bread crumbs are toasted, about 30 minutes.