Ultimate Cheesy Chicken Spaghetti

• 1 12 lbs chicken, boiled and cut into bite size pieces reserve 2 c broth
• 1 lb vermicelli
• 1 bay leaf
• 4 tablespoons butter
• 1 bell pepper, diced
• 1 onion, diced
• 4 stalks celery, diced
• 1 (6 ounce) canpitted sliced black olives
• 2 (10 ounce) cans cream of mushroom soup
• 2 (10 ounce) cans tomato soup
• 1 teaspoon garlic powder
• 1 (4 ounce) canpieces and stems mushrooms
• 1 lb deluxe American cheese (in the blue box)
• parmesan cheese

1. Boil Chicken with Bay Leaf 30 minutes cool and chop.
2. Reserve 2 cups broth (16oz).
3. Add water as needed to remaining broth and boil pasta.
4. Saute onions, pepper and celery in 4T butter.
5. Roughly chop box of cheese (so it will melt easier) .
6. Stir all ingredients together until cheese melts (don't forget reserved broth or can of broth if using Can Chicken or Roasted Chicken) Place in large casserole dish (I use 10x15).
7. Bake 30 minute at 350.

chicken, vermicelli, bay leaf, butter, bell pepper, onion, stalks celery, black olives, cream of mushroom soup, tomato soup, garlic, mushrooms, cheese, parmesan cheese

Taken from www.food.com/recipe/ultimate-cheesy-chicken-spaghetti-331309 (may not work)