1 fat fryer, cooked & boned
1 box spaghetti (7 oz.)
1 can mushroom soup
1 can tomato soup
1/2 c. chopped onion
1/2 c. chopped celery
1/2 lb. cheese, grated

Cook spaghetti in chicken broth until tender. Cook onion and celery in butter about 10 minutes and add to soup mixture. Season with salt and pepper. Mix all together and cover with grated cheese. Heat at 350 degrees for about 30 minutes when ready to serve.