I am so sorry. I haven't checked back on this thread in a while. The wonderful thing about chicken spaghetti is that you can add or leave out the ingredients your family may or may not like. I don't go by a written recipe and adjust how much of what I put in it according to how many people I want to feed.
1. Boil chicken. You may use any cut that you prefer.
2. Let chicken cool and cut into pieces. Reserve chicken broth.
3. In a skillet, saute chopped onion and chopped celery in butter and set aside.
4. In a saucepan, combine Velveeta cheese (cubed for easier melting), 1 - 2 cans of Rotel diced tomatoes with chiles, 1 can cream of chicken soup, and one can of either cream of mushroom soup or cream of celery soup, or both depending on how much pasta you are using. Add celery / onion mixture, about 1/4 of a cup of milk, a dash or two of Worcestershire sauce, salt, and pepper. Canned or jarred mushrooms, black olives, and a small jar of diced pimentos are great additions.
5. In reserved chicken broth, boil spaghetti. Drain and add the cheese/soup mixture to the pasta, add chicken, mix and let simmer.
I probably made this sound a lot harder than it is. Everyone seems to love it. It is great for leftovers. I think it actually tastes better the next day. Hope this helps. Any questions, feel free to ask!
Has anyone tried freezing it?
Care to post the recipe?
