Ingredients
1 4 1/2 lb. chicken
1/4 cup butter
2 onions, chopped
1 green pepper, chopped
1 16oz Velveeta cheese, cubed
1 15oz can tomato sauce
1 can cream of celery soup
1 can cream of mushroom soup
1/2 tsp. salt
1 16oz pkg. spaghetti cooked and drained
Preparation
In a large Dutch oven, combine chicken and water to cover. Bring to a boil over medium high heat; reduce heat and simmer 45 minutes or until tender. Removen chicken fom broth, cool slightly, reserve broth.
Cut chicken into bite-sized pieces, discarding skin and bones; set aside.
Preheat oven to 350. Lightly grease 4 1/2 quart baking dish.
In large skillet, melt butter. Add onions and pepper and cook for 5 minutes or until tender. Add 2 cups reserved chicken broth, cheese, tomato sauce, soups, salt, and chicken stirring until cheese is melted.
Place spaghetti into prepared baking dish; spoon chicken mixture over pasta, tossing gently to combine. Bake for 30 minutes or until hot and bubbly.
