Chicken Casserole Spaghetti

• 1 chicken (fryer)
• 1 stick butter
• 1 medium onion, chopped
• 1 stick celery, chopped
• 1/2 bell pepper, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 small can tomato sauce
• 1 can Ro-Tel tomatoes
• spaghetti, boiled in water chicken was cooked in
• Cheddar cheese

1. Boil and debone chicken. Using large pot, melt butter and saute onions; add celery and bell pepper, stirring until soft. Stir in both cans of soup, tomatoes and Ro-Tel tomatoes. Add deboned chicken and cooked spaghetti. Let simmer about 15 minutes. In large casserole dish, put a layer of this mixture and then a layer of cheese; repeat. Cover with foil so cheese will melt. Ready in 5 minutes.

chicken, butter, onion, celery, bell pepper, cream of mushroom soup, cream of chicken soup, tomato sauce, rotel tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143826 (may not work)