6 boneless chicken breast
1 onion
4 stalks celery
1/2 lb. butter
1 c. flour
1 qt. whole milk (2% can be used)
1/2 lb. Velveeta cheese
1/2 lb. cut up mild cheddar cheese
1 can cream of mushroom soup
8 oz. spaghetti

Cook chicken in pot with onion and celery. Simmer until tender. Strain broth and cook spaghetti in the broth. Drain spaghetti and in the same pot, melt butter and stir in flour, milk and salt to taste. To this sauce add Velveeta cheese, cheddar cheese and soup. Simmer until cheese is melted. Cut up chicken into cubes or chunks. Mix chicken with spaghetti and add to sauce. Pour into 2 (3 quart) buttered casseroles. Cover casserole with crushed Ritz crackers. Bake in 325 to 350 degree oven for 30 to 40 minutes. Freezes well.