Dhahran Theatre Group Cookbook, 1993
4 Lbs. Chicken Parts
4 Chicken flavored bouillon cubes
3 Stalks celery, chopped
1 Onion chopped
1 Bell pepper, chopped
1 12 Oz. package spaghetti
2 Cans Cream of Mushroom soup
1 Medium package Velveeta cheese
Salt, pepper and garlic powder
Boil chicken in 3-4 quarts of water (enough to cover the chicken) along with bouillon cubes until done. Take chicken out of broth.
Add celery, onion, bell pepper and spaghetti to broth. Cook until done. Meanwhile, debone the chicken and cut into pieces. Strain noodles along with vegetables but save about 2 cups of the broth to thin the consistency of the casserole.
In the same pot, combine the noodles, chicken, celery, onion, bell pepper, Cream of Mushroom soup, Velveeta cheese, salt, pepper and garlic powder. Mix well. Add broth if necessary. Cook in casserole dish for approximately 30 minutes @ 325? F.