Chicken Spaghetti    

2 fryers or 5 large whole breasts

11.2 oz. Pkg. Spaghetti

1 lb. Velveeta cheese

1 stick oleo

1 bell pepper and 1 onion chopped

1-2 stalks chopped celery

1 -4 oz. Can Rotel Tomatoes undrained

Boil chicken and save broth.  Let cool and debone and cut up. 
Boil spaghetti in broth.  Reserve 1-2 cups for later. 
Pour spaghetti over chicken and diced up cheese. 
Stir until cheese melts. 
Sauté peppers, onion and celery in oleo. 
Add undrained tomatoes and mix well. 
Mix all sauté ingredients with spaghetti. 

You may need to add some reserved broth if needed. 
Heat at 350° until bubbly.