1 chicken, cooked and deboned
1 onion
2 tbsp. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
Broth from chicken
1 bell pepper
3/4 lb. spaghetti, cooked
1 lb. Velveeta, diced
1 can Rotel

Dice onion and bell pepper; sauté in butter. Cook spaghetti in chicken broth and water. In large bowl, mix cream of chicken, mushroom, celery, chicken, Velveeta, pepper and onion mixture. Add 1 can drained Rotel; mix well. Add cooked spaghetti and 1/2 cup chicken broth and mix well. Pour into large baking dish. Top with grated Velveeta cheese. Bake at 350°F for 30 minutes.