2 C. chopped, cooked chicken
12 oz. spaghetti
1 onion, chopped
1/2 C. finely chopped red bell pepper
1/2 C. chopped celery
1/2 C. margarine
1 can (10 3/4 oz.) cream of celery or cream of mushroom soup
1 can Ro-tel tomatoes, hot or mild
8 oz. fresh mushrooms, cleaned and sliced, or canned mushrooms, drained
1/2 lb. Velveeta cheese, cubed
Cook chicken, saving broth to use for cooking spaghetti. Cool chicken and chop. Cook spaghetti according to package directions, using broth as part of water.
Saute onion, bell pepper and celery in melted margarine. Mix chicken, spaghetti and sauteed vegetables and add remaining ingredients. Mix well.
Spray large casserole dish (or 9 x 13-inch baking pan) with nonstick cooking spray. Spoon casserole mix into dish. Bake at 350° F. for 25 to 30 minutes.