3 lb. & 3 extra breasts
2 med. onions, chopped
8 oz. pkg. spaghetti, cut up
1 stalk celery, chopped
Ritz crackers

SAUCE:

1/2 lb. butter
1 c. flour
1 qt. milk
1 1/2 lb. Velveeta cheese
1/2 lb. Old English cheese
1 can mushroom soup

Cook chicken in water. Save stock to use for cooking spaghetti. Saute onion and celery in butter until tender. Bone chicken and cut into bite-size pieces. Cook spaghetti in chicken stock. Make sauce by combining butter, milk and flour in a saucepan stirring constantly until heated. Add cheeses and soup. Add to chicken, onion, celery and spaghetti.

Pour into buttered 9 x 13 inch baking dish top with crushed Ritz crackers and bake at 375 degrees for 30-40 minutes. Serves 18 easily.