4-6 chicken breasts, boiled
1-2 c. chicken broth
2 c. Velveeta cheese (1 lb.)
1 c. scalded milk
1 can cream of mushroom soup
1 can mushrooms
1 med. onion
Salt & pepper
2 tbsp. butter
2 tbsp. cornstarch
1 lb. spaghetti, cooked in remaining chicken broth

Melt butter in large saucepan over low heat, blend in cornstarch, scalded milk, broth, mushroom soup and mushrooms and onions. Add cheese, stirring constantly until cheese melts. Add chicken that has been cut into bite sized pieces and cooked spaghetti. Toss until mixed. Add salt and pepper to taste. Serves 6 to 8.