Cheesy Chicken Spaghetti
4 1/2 pounds boneless chicken breast
1/4 cup of butter
2 onions, chopped
1 green bell pepper, chopped
16oz velvetta cut into 1/2 inch pieces
15oz tomato sauce
1 can cream of celery soup
1 can cream of mushroom soup
1/2 tsp salt
16oz spaghetti cooked and drained
In a large dutch oven combine chicken and water to cover. Bring to a boil over medium high heat reduce heat and simmer for 45 minutes to 1 hour or until tender. Remove chicken from froth cool lightly reserving broth. Cut chicken into bite sized pieces, discarding skin set aside.
Preheat oven to 350 degrees. Lightly grease a 4 1/2 quart baking dish.
In a large skillet, melt butter over medium heat. Add onions and peppers for 5 minutes or until tender. Add 2 cups reserved chicken broth, cheese, tomato sauce,soup, salt and chicken, stirrring until cheese is melted
Place spaghetti into prepared baking dish spoon chicken mixxture over pasta tossing gently to combine. Bake 30 minutes or until hot and bubbly.