Chicken Spaghetti

• 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

1. 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.
2. Cut chicken into bite-sized pieces, discarding skin and bones; set aside.
3. Preheat oven to 350. Lightly grease 4 1/2 quart baking dish.
4. 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.
5. Place spaghetti into prepared baking dish; spoon chicken mixture over pasta, tossing gently to combine. Bake for 30 minutes or until hot and bubbly.

chicken, butter, onions, green pepper, velveeta cheese, tomato sauce, cream of celery soup, cream of mushroom soup, salt

Taken from www.epicurious.com/recipes/member/views/chicken-spaghetti-50002976 (may not work)