Bea's Chicken Casserole

My grandmother was a great Louisiana cook. She made the best fried chicken. I have the fondest memories of eating dinner at her house. During the summer was the best. This casserole was one of her recipes. Again, it must be said, that I don't know what is so wrong with casseroles in photos. They just don't photograph well. Don't let let the picture deter you. I promise you will find it delicious.

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1 pound spaghetti, cooked

3-4 chicken breasts cooked, and chopped into bite sized pieces

2 tablespoons margarine or butter

1/2 cup celery, diced

1/2 cup onion, diced

1 small can mushrooms, diced

1 can cream of chicken soup

1 can cream of mushroom soup

1-2 cans Rotel tomatoes, undrained

16 ounces Velveeta, cut into cubes

1 cup grated cheddar cheese

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Preheat oven to 350 F. Saute celery and onion in margarine until soft. Stir in cream soups and Rotel tomatoes and their juice. (If you want it spicy, put in two cans, it won't affect the consistency of the casserole.) Add Velveeta and stir until melted. Combine all ingredients except for grated cheese. Put in greased 9 x 13 pan. Sprinkle grated cheese over top. Bake for 30 minutes.