1 fryer
1 can cream of mushroom soup
1/2 c. chopped green pepper
1 can Rotel tomatoes
1 med. pkg. spaghetti
1/2 c. chopped onion
1/2 c. chopped celery
1 c. stewed tomatoes, drained
1 lb. Velveeta cheese, grated

Boil fryer with skin on it. Save broth, cook spaghetti in it. Drain spaghetti in cold water. Saute onion, pepper, and celery in butter until soft. Add mushroom soup, Rotel and stewed tomatoes. Then add cut-up chicken and spaghetti. Sprinkle cheese over top. Bake in casserole dish in 300 degree oven for 30 minutes.