1 (7 oz.) pkg. spaghetti
Chicken broth
1 stalk celery, chopped, cooked, drained
1 med. green pepper, minced
2 med. onions, minced
1 (5-6 lb.) chicken, cooked, boned & chopped
3/4 lb. butter
1 c. milk
1 lb. American cheese, grated
1 can cream of mushroom soup
Salt & pepper to taste
Garlic salt
Paprika
1 box Ritz cracker crumbs

Cook spaghetti in chicken broth. Combine with next 4 ingredients. Melt 1/2 pound butter in large saucepan. Blend in flour until smooth. Stir in milk, blend well. Cook until thick, stirring constantly. Add cheese and soup, blend until smooth. Season with remaining spices, combine with spaghetti, mixing well. Pour into baking dish. Melt remaining butter, toss with crumbs. Sprinkle over casserole. Bake at 350 degrees for 30 minutes.