1 (10 oz.) can Ro-tel tomatoes
1 lb. Velveeta cheese
1 onion, chopped
2 stalks celery, chopped
1 lg. fryer
1 (12 oz.) pkg. spaghetti
1 stick butter
1 bay leaf
Salt
1 bell pepper, chopped
1 can tomato soup

Boil chicken with bay leaf in water, salted to taste. Use a 4 quart pot. Debone chicken. Boil spaghetti in chicken stock and drain. Melt butter in pot and saute vegetables. Add soup and Ro-tel tomatoes. Heat until bubbly. Cube cheese and add to mixture. Stir until cheese melts. Add spaghetti and deboned chicken, stirring well. Place in casserole dish. Cover and bake in oven 20 minutes at 300 degrees.

Excellent for freezing but do not bake before freezing. Wait until ready to use.