2 c. cooked chicken,, cut in bite size pieces
1 onion, chopped
2 c. chicken broth
1 can cream of mushroom soup
1/2 lb. cheese, cubed (Old English or Velveeta may be used)
6 stalks celery, diced
6 oz. thin spaghetti
Chopped almonds or bread crumbs

Saute onions and celery in butter. Add broth and soup and simmer for 3 minutes. Cook spaghetti and blanche. Pour broth mixture in casserole and add chicken, cheese, and spaghetti. Put almonds or bread crumbs on top. Bake at 350 degrees for 30 to 45 minutes.

Serves 6. Delicious!