1 boiled & deboned chicken
1 can Swanson's chicken broth
1 (8 oz.) pkg. thin vermicelli spaghetti
1 sm. chopped onion
1 c. chopped celery
1 lb. Velveeta cheese
4 tbsp. butter
1 sm. can mushrooms, with liquid

Boil chicken and debone, reserving the liquid for use later.

Saute onion and celery in butter and add drained mushrooms.

Cook spaghetti in chicken broth until done. Add canned broth to the liquid reserved from boiling the chicken.

Cut chicken into pieces and add onion, celery and mushrooms. Cut up cheese into small pieces and stir into the spaghetti. If any extra liquid is needed, add the mushroom liquid.

This should fit into a 9"x13" casserole dish. Bake at 350 degrees until bubbly, approximately 1 hour. If fixed the day before, refrigerate, take out and bake. It can also be fixed ahead of time and frozen. If frozen, let thaw and then bake.