6-8 Boneless Skinless Chicken Breasts
1 Bay Leaf
1 chopped Onion
1 chopped Green Pepper 3 or 4 chopped Celery
1 can Tomato Soup
1 can Cream of Mushroom Soup
1 cup Chicken Broth
1 Tbsp. Worchestershire Sauce
Salt & Pepper
1 (10oz) pkg. Thin Spaghetti
1/2 lb. grated Velveta Cheese
Cook together the chicken, bay leaf, onion, green pepper and celery until tender.
Remove chicken and chop it.
Mix soups, broth, Worchestershire sauce, salt & pepper.
Cook Spaghetti according to directions,drain.
Add soup mixture & chopped chicken; stir together.
Pour into a 9x13 pan Bake 30-40 325.