Chicken Spaghetti Casserole

8 ounces spaghetti

medium size onion

½ green pepper

1 cup celery

1 clove garlic

¼ cup butter

4 chicken breasts, cooked and cubed

6 ounces tomato paste

1 28-ounce can crushed tomatoes

¾ cup water

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

1 cup grated cheese

Preheat oven to 350°.

Prepare spaghetti according to package directions, al dente. While spaghetti cooks, sauté onion, green pepper, celery and garlic in butter until veggies are tender. Add chicken, tomato paste, crushed tomatoes, water, basil, oregano and thyme. Add cooked spaghetti to tomato sauce. Spread mixture in a 9x13 casserole baking dish. Sprinkle cheese over the top. Cover and bake at 350° for 30 minutes.