Chicken Spaghetti

Ingredients

• 4 Chicken Breasts  
• 2 Bay Leaves
• 1 tbsp. of poultry seasoning  
• 1 tbsp. salt
• 1 tbsp. pepper   
• 1 chopped onion
• 1 bell pepper   
• 4-6 stalks of celery
• 2 sticks of butter  
• 1 can Rotel tomatoes
• 1 can cream of mushroom soup 
• 1 can cream of chicken soup
• 1 can creamy chicken mushroom soup
• 1 jar of sliced mushrooms
• 1-2 lb. package of Velveeta cheese
• 1 small package of spaghetti

Instructions

In a large pot, add enough water to cover chicken.  Add the bay leaves, poultry seasoning, salt, and pepper to the chicken.  Boil the chicken until it is tender.  Remove the chicken and set aside to cool then cut into bite-size pieces.  Reserve the liquid to cook the spaghetti in.  In a large pan, sautee the onion, bell pepper, celery, and butter.  Add the soups, jar of mushrooms with juice, Rotel tomatoes, and Velveeta cheese.  After the cheese has melted add the chicken.  Cook the spaghetti in the reserved chicken broth.  Drain the spaghetti and add to the chicken mixture.  Stir well.