Rose Hill Chicken Spaghetti (From Gooseberry Patch)

• 1 onion, chopped
• 2 stalks celery, chopped
• 14 cup butter or 14 cup margarine
• 1 (14 1/2 ounce) cantomatoes with green chili peppers
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (8 ounce) packagepasteurized cheese spread, cubed
• 1 (4 1/2 ounce) can mushrooms, drained
• seasoning salt
• 4 boneless skinless chicken breasts, poached and chopped
• 1 (12 ounce) package spaghetti, cooked according to package directions

1. Get a large stockpot of water boiling to cook the spaghetti.
2. Cook the spaghetti according to package directions.
3. Cook up the chicken breasts either by poaching or baking (according to directions from the Barefoot Contessa).
4. Alternately you can use one whole rotisserie chicken or leftover turkey.
5. Saute onion and celery in the butter or margarine until tender in a large stockpot.
6. Add the tomatoes, soups, cheese and mushrooms.
7. Simmer until cheese melts; sprinkle with salt.
8. Add chicken; stir well.
9. Simmmer until heated through; stir in spaghetti.

onion, stalks celery, butter, cantomatoes, cream of chicken soup, cream of mushroom soup, mushrooms, salt, chicken breasts, directions

Taken from www.food.com/recipe/rose-hill-chicken-spaghetti-from-gooseberry-patch-400500 (may not work)