1/3 c. butter
2 c. chopped celery
1 c. chopped green bell pepper
1 c. chopped onion
1 lb. spaghetti
1 cooked chicken with broth, skinned, boned, and cubed
2 cans tomatoes, chopped up
3/4 lb. Velveeta cheese

Saute vegetables (celery, bell pepper, and onion) in butter until tender. Cook spaghetti according to package directions; drain. Add broth, vegetables, and tomatoes. Cook until bubbly. Add Velveeta. After melted, add chicken; heat thoroughly. Serves 6.