Chicken Spaghetti

I really got good reviews from my hubby and my Mom on this recipe. It came from Plain Wisdom the first book I reviewed. I was really surprised at how good this turned out. The hubby had seconds and had it for lunch the next day, and that is really unusual for him. It does make a lot. One other note I used cream of chicken soup instead of cream of mushroom cause this chick does not do shrooms, and I added extra cheese. I meant to take a picture of the finished product but I was not fast enough.

• 1 Chicken, cooked and chopped (about 2-3 cups)( I used boiled chicken breast and cubed them)
• 1 pound spaghetti, cooked
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• pat of butter
• 1 cup chicken broth
• 1 cup milk
• 1 can of condensed cream of mushroom soup
• 1 can of condensed tomato soup
• salt and pepper to taste
• 1/2 pound of Velveeta cheese

Place cooked chicken and spaghetti in a container, and set aside. In LARGE pot saute onions and celery in a pat of butter(I just guessed at a pat of butter but I didn't use much at all). Add broth, milk, and soups. Bring to a boil. Remove from heat and add chicken and spaghetti. Add salt and pepper as needed. Pour the mixture into a 9x13 greased or sprayed casserole dish. Cover with cheese( I cubbed the Velveeta and added some extra shredded as well) Bake at 350 degrees untill it is heated thoroughly and the cheese has browned.