Chicken Spaghetti

1/4 stick margarine

1 onion, chopped

3 stalks celery, chopped

1 green pepper, chopped

1 can Cream of Chicken soup

1 can Fiesta Nacho cheese soup

1 can Ro-tel tomatoes

4 chicken breasts, cooked (don’t grill) & cut up (you could substitute a cooked chicken from deli, cut up, or 1 1/2 lb. boneless breast or tenders, cut up and cooked in above-mentioned margarine) –about 4 cups cut up pieces

1/2 lb. Velveeta, cubed

1 lb. Spaghetti, prepared according to package directions

In dutch oven, saute onions, celery, pepper in margarine until slightly softened.  Add soups and Rotel.  Heat over med heat.  Add velveeta and chicken.  Stir to melt Velveeta.  Mix with spaghetti.  If mixture seems too thick, add a little chicken broth.