1 fryer chicken, boiled, boned, and diced
2 c. chopped celery
1 c. chopped onion
1 med. green pepper, chopped
16 oz. Velveeta cheese, diced
2 cans cream of mushroom soup
1 c. chicken broth
16 oz. spaghetti
Bread crumbs

Cook spaghetti and drain. Saute celery, onion, and pepper in 1 tablespoon butter until tender. In large casserole, combine this mixture with diced chicken, Velveeta soup, chicken broth, and spaghetti; mix well. Sprinkle top with bread crumbs. Bake, uncovered, at 350 degrees for 45 minutes. This can be made 1 day ahead and kept in refrigerator.