6 chicken breasts
Bay leaves
1 bell pepper, chopped
1 can mushroom soup
1 can Rotel
12 oz. spaghetti
Celery leaves
1 onion, chopped
5 celery stalks, chopped
1 can stewed tomatoes
1 lb. Velveeta cheese
Butter

Boil chicken breasts with celery leaves and bay leaves until tender; set aside to cool. (Save broth.) Saute onion, bell pepper and celery in butter. Add soup, tomatoes and Rotel. Heat and add Velveeta cheese. Cook spaghetti in broth until done. Drain well. Add chicken cut into small pieces and soup and cheese mixture. Mix well.