Chicken Spaghetti

1 medium bell pepper

2 white onions

1-2 tablespoons Cavender's Greek Seasoning (or to taste)

3 cups celery

1 stick butter

1 can tomato soup

1 can cream of mushroom soup

Garlic powder

Worcestershire sauce

3 chicken breasts

Spaghetti

2 cups shredded cheddar cheese

Boil chicken in water with a small amount of the bell pepper, onion and Cavender's Greek Seasoning for extra flavor.  Let chicken cool, then de-bone and cut up.  Set aside broth from chicken (should be about 2 cups). 

Sauté bell pepper, onion and celery in the butter.  Combine chicken broth, both soups, onions, celery and bell pepper in large pot with a dash each of garlic powder and worcestershire sauce. 

Cook spaghetti, drain and add to the other ingredients.  Mix well.  Put in casserole dish and top with shredded cheddar cheese.  Bake at 375 degrees for 30 minutes.