Chicken Spaghetti

This recipe is courtesy of my friend, Cynthia. It is really delicious and great for leftovers as well (always a concern when its just the 2 of us eating).
Ingredients:
2 fryers, or 4-5 lbs meaty chicken pieces (I typically use 2 big chicken breasts)
1 green pepper, chopped
2 garlic cloves, chopped
1 pkg (10 oz) spaghetti, broken in half
1 can (1 lb) diced tomatoes
1 can cream of mushroom soup
3 ribs celery (I omit)
1 onion
1 can (4 oz) mushroom stems & pieces (I omit)
1 lb. Velveeta cheese, cubed
2 T. chopped ripe olives (I omit)
Salt & Pepper
Paprika
Worcestershire

• Simmer chicken until tender in well seasoned water; remove chicken and broth.
• Measure 1 qt broth back into pan.
• Bone & dice chicken; set aside.
• Into broth, put celery, green pepper, onion, garlic & mushrooms.
• Let cook a few minutes, then add spaghetti and cook until done.
• Add tomatoes, olives, soup, S&P and paprika and stir.
• Add worcestershire sauce and Velveeta and stir well until velveeta melts.
• Add chicken and heat through before serving.

Enjoy!