Boil chicken, remove from broth and remove skin. (She didn't give instructions on how much or what kind - I've always just bought one of those packs with a whole chicken cut up and boiled it.) Bone chicken. Cook spaghetti in chicken broth. Drain spaghetti - but reserve broth.
(My way: Buy rotisserie chicken - tear chicken off. Boil spaghetti in four cans of chicken broth. Much shorter)
Chop 5 sticks celery and one onion and saute in 1/2 stick of butter.
In a big pot, combine chicken, spaghetti, sauteed vegetables, 1 can cream of mushroom soup, 1 small package Velveeta cheese (cut into small pieces), 1 can cream of chicken soup and enough of the reserved broth to make it all juicy. Sprinkle paprika on top of spaghetti. Bake at 350 degrees for about 25 minutes or till the cheese melts.
Watch me make my mother's chicken spaghetti recipe on YouTube (kind of).
