Chicken Spaghetti Casserole

Ingredients:
- 1 fryer, boiled and deboned (save broth)
- 3/4 stick oleo
- 1 large onion, chopped
- 3 cloves garlic
- 1 medium can tomatoes (stewed tomatoes best)
- 2 1/2 to 3 c. chicken broth
- 8 oz. pkg. thin spaghetti
- 1/4 c. flour
- 1 large can mushrooms
- 4 oz. Velveeta cheese, cubed

Directions:
- Saute onions and garlic in oleo.
- Add flour and stewed tomatoes.
- Add chicken broth and spaghetti which has been cooked and drained.
- Add chicken.
- Pour into casserole and place 1 large jar mushrooms on top.
- Sprinkle the cubed Velveeta on top and stir under the spaghetti mixture.
- Bake at 350° for 30 minutes.