1 package of thin spaghetti, cooked & drained
1 medium bell pepper, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 (15 ounce) can Cream of Chicken soup
1 (15 ounce) can Cream of Mushroom soup
1 pound Velveeta or other processed cheese loaf
Boil chicken. Cool and debone. Reserve 2 cups of liquid. Set aside. Sauté vegetables in butter until limp. Add soups and 1 cup of reserved broth. Stir well. Add sliced cheese and more broth if needed to make a smooth consistancy. Simmer on low until cheese has melted.
Cook Spaghetti as directed on package. Drain, rinse, add chicken pieces and sauce. Mix well and serve.
Makes 8 to 12 servings