2 to 3 chicken breasts, cooked
16 oz. spaghetti
1/4 c. bell pepper, chopped fine
1 c. celery, chopped fine
1 c. onion, chopped fine
1 stick butter
1 can tomato soup
1 can cream of mushroom soup
2 c. chicken broth
salt and pepper to taste
1/4 tsp. chili powder
1/2 tsp. garlic powder

Boil chicken, remove from broth. Reserve 2 cups chicken broth; chop chicken into small pieces and set aside. Cook and drain spaghetti, set aside. In a skillet, melt butter and sauté bell pepper, celery, and onion; add broth; simmer about 15 minutes. Add soups and simmer until well mixed; add chicken and spices; simmer for 15 minutes. Remove from heat; add spaghetti and mix. Place in a casserole dish and cover the top with cheese. Warm in oven or microwave until the cheese melts and serve hot. Delicious!