Cook and season chicken. Save 1-1/2 quarts broth.
Cook spaghetti in broth; drain, but do not rinse. In
dutch oven or heavy pan; saute pepper, onion, celery
and mushrooms in butter. Add tomatoes. Simmer for
about 15 minutes to let the flavors blend. Add
spaghetti, chicken and cheese. Let simmer for another
15 or 20 minutes until cheese melts and everything is
bubbly.
Note: Flavors blend better if this is prepared a day
ahead of time and refrigerated.
I have also had this made with velveeta, but I MUCH
prefer the cheddar cheese. Have also seen variations
that have english peas. You can really add more or
less of the various vegetables to suit your taste.
This particular version has evolved in our kitchen
over the last dozen years. I also prefer it made with
macaroni instead of spaghetti but I've never seen
anyone else make it that way.
