2 large fryers or hen, cooked until tender (remove from bone)
1 1/2 lb. spaghetti or elbow macaroni
chicken broth
2 tbsp. butter
2 c. chopped celery
1 large green pepper, chopped
2 cans mushroom soup
1 soup can milk
1 lb. Velveeta cheese

Cook spaghetti or macaroni in chicken broth. Sauté in butter the celery and green pepper. Add mushroom soup, milk and cheese. Warm until cheese is melted. Layer spaghetti, meat and sauce.

Bake until bubbly at 350°F in large casserole.