Spaghetti Sauce Chicken

• 1 or 2 fryers boiled (or 1 or 2 cans of chicken breast)
• 1 medium onion, chopped
• 2 stalks of celery
• 1 bell pepper
• 1 1/2 tsp. salt
• 2 Tbsp. ketchup
• 2 Tbsp. brown sugar
• 1 small can Ro-tel Tomatoes
• 1 can Cream of Chicken soup
• 2 tsp. mustard
• 2 Tbsp. cooking oil
• 1/2 tsp. celery seeds
• pepper
• 1 pkg. spaghetti
• Optional: Use broth for water

1. In large skillet put cooking oil, chopped onions, celery chopped, bell pepper chopped.
2. Saute until onions are clear.
3. Add a little water.
4. Add chicken (after being deboned).
5. Simmer about 30 minutes.
6. Add salt, brown sugar, mustard, ketchup, celery seed and can or 1/2 can of Ro-tel tomatoes depending on how hot you like it. Stir often. Salt and pepper to taste.
7. When almost done, add can of Cream of Chicken soup.
8. Add water to keep from sticking. Keep stirring on low heat. (You may substitute Cream of Celery soup and you may substitute other meats for this sauce.)

fryers, onion, stalks of celery, bell pepper, salt, ketchup, brown sugar, rotel tomatoes, cream of chicken soup, mustard, cooking oil, celery seeds, pepper, spaghetti, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129031 (may not work)