Yield: 6 servings
|¾ cup||Bell pepper, chopped|
|2 quarts||Chicken broth|
|¾ cup||Celery, chopped|
|2 eaches||Cubes chicken bouillon|
|1 pounds||Velveeta cheese w/peppers|
Boil chicken in water. Remove and debone. Add chicken cubes to broth: should be 2 qts. water. Cook spaghetti in broth until most of liquid is absorbed.
Add remaining ingreds.
Yield: 6 to 8 servings