Chicken Spaghetti - Great for Microwave!

My sister says I haven't added anything in months, so here you go!! New recipe made in a microwave and it's great. Even better as a leftover. Easy with the cream of mushroom soup. If you need less salt or have no soup, then use a thick white sauce instead. If you do so, be sure to go heavier on the mushrooms. This recipe is from the book Just Like Mom Made: 1000 Family Favorites published by Reader's Digest. This is not a spicy dish, so add stuff like green olives if you like spicy.

Chicken Spaghetti

8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10 3/4 oz ea) condenced cream of mushroom soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained
2 1/2 cups cubed cooked chicken
2 cups (8 oz) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled

Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.

Transfer to a greased 13x9x2 inch baking dish (or 2 quart square pyrex dish). Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350 F for 30-35 minutes or until heated through. Yield: 8-10 servings.

Note: If microwaved, give it 20-25 minutes on high.