Chicken-Spaghetti Casserole - cooking recipe

Ingredients

1 (4 lb.) fryer
1 bay leaf
8 oz. uncooked spaghetti
1 large onion, chopped
1/2 medium green pepper, chopped
2 cloves garlic, minced
3 Tbsp. butter, melted
1 (10 oz.) can cream of mushroom soup
1 (28 oz.) can tomatoes, drained and chopped
1 tsp. Worcestershire sauce
4 drops of hot sauce
1/8 tsp. pepper
salt
1 c. shredded Cheddar cheese

Preparation

Place chicken and bay leaf in large pan.
Cover with salted water.
Boil until chicken is tender; cool.
Discard bay leaf. Debone and skin chicken; cut into bite-size pieces.
Reserve 1/4 cup broth.
Break spaghetti into thirds.
Cook in broth.
Saute onions, green pepper, celery and garlic in butter; add spaghetti. Combine cream of mushroom soup and 1/4 cup reserved broth.
Stir into spaghetti mixture; add tomatoes and chicken.
Mix well.
Add seasonings; mix well.
Lightly grease 13 x 9-inch pan; spoon mixture into pan.
Bake at 350\u00b0 for 20 to 30 minutes or until cheese melts.