1 package chicken tenders or breasts

1/2 stick butter
PicSweet Seasonings Blend
1 can Mushroom soup
1 can tomato soup
1 can diced tomatoes
Velveeta cheese
KNOOR' CHICKEN BULLION

COOK Chicken WITH A COUPLE OF TEASPOONS KNOOR' CHICKEN BULLION

SAVE BROTH TO COOK SPAGHETTI IN
 
While these cook, melt a half stick of butter in skillet.    Cook a package of Birds Eye Seasonings Blend in this butter.   This is your onion, bell peppers and celery all mixed and frozen.   Then add a can of mushroom soup, a can of tomato soup and a can of diced tomatoes.  I salt and pepper this......more pepper than salt.   Taste and judge from there.     Remove chicken from broth and cook spaghetti in the broth.  Cut up chicken.  Dump the spaghetti into a big bowl and pour in the heated soups and cooked vegetables and chicken.   I save some of the broth in case I need it to add to the mixture.    Mix well and put into 9 X 13 dish and cover with Velveeta cheese.   Refrigerate or freeze at this point.    Cook at 325 degrees until bubbly and then stir the cheese which has melted into the casserole.    

if it is unfrozen, probably 30 to 45 minutes.    I usually cover with foil and cook for 30 minutes and then take the foil off and cook l0 to 15 minutes longer.    But you really need to check it along the way.