Chicken Spaghetti

• 6 chicken breasts
• 4 to 5 sticks celery, chopped
• 1 jar sliced mushrooms
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 Tbsp. poultry seasoning
• 3/4 lb. Velveeta cheese
• medium onion, chopped
• 1 stick margarine
• 1 pkg. thin spaghetti or ready cut spaghetti
• 1 can creamy chicken mushroom soup
• 1 bay leaf
• salt and pepper

1. Cook chicken in water with salt, pepper, poultry seasoning and bay leaf.
2. Boil until tender.
3. Set aside to cool.
4. Save broth to cook spaghetti in.
5. Saute onion and celery in margarine.
6. Add mushrooms (juice too), all 3 cans of soup, chunk up the Velveeta and drop in mixture; stir until cheese melts.
7. Remove from heat. Cook spaghetti in broth from chicken.
8. Mix cooked spaghetti into other mixture.
9. Heat on stove top and serve.

chicken breasts, celery, mushrooms, cream of mushroom soup, cream of chicken soup, poultry seasoning, velveeta cheese, onion, margarine, thin spaghetti, chicken mushroom, bay leaf, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262424 (may not work)