1 chicken
1 chopped onion
1 chopped bell pepper
1 c. chopped celery
1 can cream of mushroom soup
1 can diced Rotel tomatoes
1/4 lb. Cheddar cheese
1/4 lb. Mozzarella cheese
1 pkg. spaghetti
Extra chicken broth, if needed to thin

Boil chicken until done; pick off bones. Cool. Cook onion, bell pepper, and celery in butter. Cook the spaghetti in the chicken broth until done. Mix the vegetables, soup, Rotel tomatoes, chicken pieces, and cheeses together. Heat until the cheeses melt. Add the spaghetti to the mixture and pour into casserole dish. Sprinkle top with cheese (optional). Bake in 350 degree oven for 30 minutes or until heated.