1 (8 oz.) pkg. spaghetti
3 c. cooked chopped chicken
1 green pepper, diced
1 c. celery, diced
3/4 c. onion, diced
2 cans cream of mushroom soup
Salt to taste
1/2 stick butter

Cook spaghetti in chicken stock which was reserved after the chicken was cooked. Cook onion, celery and green pepper in butter. Grease a large casserole. Mix all ingredients. Bake 30 minutes at 350 degrees.