Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Chicken |
| ¾ cup | Bell pepper, chopped |
| 2 quarts | Chicken broth |
| 1 pack | Spaghetti |
| 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