Chicken Spaghetti

Chicken Spaghetti

4 c. cooked chicken, cubed
2 cans mushroom soup
2 1/2 c. chicken broth
1 med. green pepper, chopped
1 med. onion, chopped
3 celery ribs, chopped
2 T. dried parsley
1/2 t. salt
1/2 t. pepper
1 lb velveeta, chubed
1 (12 oz) pkg spaghetti, cooked and drained

1. Combine everthing except the spaghetti and cheese and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes.
2. Stir in cheese until melted.
3. Add spaghetti.
4. Pour into 2 greased 9x13 baking dishes.
5. Cover and bake at 325 for 40 minutes. Uncover and bake 10 minutes more.

Notes:
The above is the recipe as it is in the church cookbook. Here are my variations: I make 1/2 a recipe for us, but use 1 whole can of chicken broth and put it in a 8 1/2 X 11 pan. I also think I use more than 1/2 of the spaghetti. I just make a bunch and stir it in until it looks right and throw the rest away. I also sometimes mix in about 1/2 can of rotel (the regular) and put some shredded cheese on top at the end, when you uncover it to finish baking.