SPAGHETTI POLLO  

1 WHOLE CHICKEN, BOILED           
1 CUP CHOPPED ONION               
1 CUP CHOPPED BELL PEPPER           
1/4 CUP JALAPENOS, CHOPPED        
1 CUP CHOPPED CELERY              
1 16-OZ. PKG. SPAGHETTI
1 10-OZ.CAN CREAM OF MUSH.SOUP
1 16-OZ.CAN WHOLE KERNEL CORN-Drained
1 16-OZ. CAN ROTEL TOMATOES
1 32-OZ.PKG. VELVEETA


1) REMOVE CHICKEN FROM BONES AND CUT INTO SMALL PIECES.
2) SAVE CHICKEN BROTH AND COOK SPAGHETTI IN IT.
3) SAUTE ONION, BELL PEPPER, JALAPENOS AND CELERY IN 
   A SMALL AMOUNT OF CHICKEN BROTH.
4) ADD SOUP, CORN AND TOMATOES.  COMBINE WITH CHICKEN AND
   SPAGHETTI AND PLACE IN A COVERED 13X9" CASSEROLE DISHES.
5) MELT VELVEETA AND POUR OVER TOP.  BAKE 40 MIN. 
   AT 325 DEG.