Chicken Spaghetti

1 large fryer (or use any cut you prefer)
2 large onions chopped
1 cup celery
1 red bell pepper
1 large can of mushrooms
1 LB. spaghetti
1 qt. chicken broth (4 cups)
1 LB Mexican Velveeta
Salt & Pepper to taste- dash of hot sauce

Cook chicken in water with an onion, salt & pepper
(Remove onion when done).
Debone chicken and reserve broth.
Cook pasta in reserved broth: you will need 4 cups of liquid to cook the pasta-
if not enough, add chicken broth.
Chop onions, bell pepper & celery. Cook in small amount of broth.
When done, add to spaghetti & chicken.
Drain mushrooms & add.
Add cheese & mix well.
Cook until bubbly.
(Best if stored overnight)
Serves 10.

Also great for a tailgate