Chicken Spaghetti Supreme

• 3 whole chicken breasts, cooked (I use boneless)
• 1 green pepper
• 3 to 4 stalks celery
• 2 c. chicken broth
• 12 oz. pkg. spaghetti, cut in 2-inch pieces (can use angel hair spaghetti)
• 2 cans cream of mushroom soup
• 1 lb. grated Velveeta cheese
• 1 can sliced water chestnuts
• 4 tsp. parsley flakes
• 2 Tbsp. dried Italian salad dressing mix
• 1/2 tsp. Accent
• salt and pepper to taste
• 1/2 c. buttered bread crumbs (I use more)
• 3/4 c. chopped onion

1. Remove skin and bone from cooked chicken; cut into bite size pieces.
2. Cook celery and bell pepper in bite size pieces.
3. Cook spaghetti.
4. Combine all ingredients except bread crumbs and transfer to a 10 x 15-inch baking pan sprayed or buttered.
5. Top with bread crumbs and bake at 350u0b0 for 45 minutes or until bubbly.

chicken breasts, green pepper, stalks celery, chicken broth, use angel, cream of mushroom soup, velveeta cheese, water chestnuts, parsley flakes, italian salad dressing, accent, salt, buttered bread crumbs, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790946 (may not work)