Chicken Spaghetti...

1 Cut Up Fryer Chicken
1 Onion - chopped
1 Celery Stalk - chopped
2 Cloves Garlic - minced
1 Green Pepper - chopped
1 tsp Salt
1/2 tsp Pepper
6 Tbsp Butter
1 14 oz Can Chicken Broth (2 Cups)
1 10.5 oz Can Cream of Chicken Soup
2 C Shredded Sharp Cheddar Cheese
1 16 oz pkg Velveeta Cheese - cubed
1 16 oz pkg Spaghetti Noodles

Cook and shred the chicken.  Reserve  the "broth" as the "water" to cook the spaghetti noodles... Chop veggies and saute them in the butter with salt & pepper until the onions are soft and clear.  Combine broth, cream of chicken and velveeta in microwave safe bowl.  Cook until melted and smooth.  (About 5-7 minutes, stop often and stir)  Combine sauteed veggies, chicken and (drained) noodles with cheese mixture.  Stir until well coated.  Spray a 9x13 casserole dish and pour mixture in.  Top with shredded sharp cheese.  Bake at 350* for about 45 minutes until hot and bubbly.

(I put this in two 8x8 casserole dishes and freeze one before baking... Delicious comfort food!)