One-Pot Chicken And Spaghetti

• 8 chicken breast halves
• 1 cup onion (chopped)
• 2 cups celery (chopped)
• 1 cup green bell pepper (chopped)
• 1 (4 ounce) can mushrooms
• 2 cups chicken stock
• 1 (10 1/2 ounce) can low-fat cream of mushroom soup
• 1 (10 1/2 ounce) can low-fat cream of chicken soup
• 1 (10 ounce) can Rotel diced tomatoes
• 1 (1 1/4 ounce) can sliced ripe olives
• 1 lb cheddar cheese (grated)
• 1 (16 ounce) package spaghetti

1. Boil chicken, onion, celery and green pepper for one hour. Remove chicken and strain broth. When cool, remove chicken from bones.
2. Cook spaghetti in broth. Strain and reserve 2 cups broth.
3. Mix with spaghetti, olives, soups, Rotel tomatoes, olives and season to taste. Add 1/2 of cheese.
4. Pour into lightly greased 3quart dish and sprinkle remaining cheese on top.
5. Bake at 350 for 30 minutes.

chicken, onion, celery, green bell pepper, mushrooms, chicken stock, lowfat cream of mushroom soup, lowfat cream of chicken soup, tomatoes, olives, cheddar cheese

Taken from www.food.com/recipe/one-pot-chicken-and-spaghetti-144587 (may not work)