Chicken Spaghetti 3

2 chickens
2 diced onions
2 green peppers
1 stalk celery, chopped
1 box spaghetti
1 can tomato sauce
2 cans mushroom soup
1 lb. Velveeta cheese

Boil chicken in water with onions, peppers and celery. Drain, reserving stock. Bone chicken and cut into bite-size pieces. Boil spaghetti in strained stock. Combine remaining ingredients and mix well. Simmer on top of stove for 1 hour or bake at 350 for 1 hour. If mixture becomes too thick or dry, add reserved stock. Serves 16.