in a dutch oven, boil chicken whole or cut up (your choice) with seasonings (like garlic powder and salt) save broth. debone chicken.
retain 1 1/2 cups of broth for the sauce, boil spaghetti in the remaining broth. and drain.
in the dutch oven, sautee onion and celery in butter. add deboned chicken, and cream of soup, tomato sauce and chicken broth, mix well add however much cheese you like, i use 4-5 thick slices from block chopped up into the sauce to melt, then toss in spaghetti noodles and ta-da it's done!