2 to 2 1/2 lbs. chicken
1 lb. spaghetti
2 cans Rotel (drained and mashed)
1 c. chopped onion
1 bell pepper
1 stick butter
1 c. celery
1 lb. Velveeta cheese

Cook chicken and cut up. Cook spaghetti in chicken broth. Saute all items, but the chicken and spaghetti and seasoning. Add cheese and mix well while still hot. Put in sprayed casserole and sprinkle with Parmesan cheese on top. Bake at 350 degrees until it bubbles.