Velma,
This isn't a large army size recipe but it really good and could be doubled or tripled if necessary.

Chicken Spaghetti

1 fryer or package chicken parts, cooked and deboned (save broth)
1 cup celery, chopped
1 onion, chopped
1 medium bell pepper, chopped
1 medium size can of mushrooms or 1 package fresh mushrooms, sliced
1 can cream of mushroom soup
1 pound velveeta cheese, cubed
1 small jar diced pimento
black pepper to taste
1 pound spaghetti (vermicelli or angel hair works best)

In large Dutch oven, Cook celery, onion, pepper, and mushrooms in just enough broth to cover until celery is tender. Add chicken, soup and simmer for 30 minutes stirring often. Add velveeta, pimento and black pepper, stirring until velveeta is melted (careful with heat or cheese will scorch. Cook spaghettii and add to sauce. If sauce is too thick add more chicken broth or milk.