Chicken Spaghetti Casserole - cooking recipe

Ingredients

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

Preparation

Place chicken and bay leaf in large Dutch oven and cover with salted water. Bring to a boil. Reduce heat, cover and simmer 1 hour or until tender. Remove chicken and let cool.
Discard bay leaf.
Bone chicken and cut meat into bite size pieces. Set aside. Remove 1/4 cup chicken broth and set aside. Bring remaining broth to a boil. Break spaghetti into thirds and cook in broth 12 to 15 minutes or until tender.
Drain well.
Return spaghetti to Dutch oven. Set aside. Saute onion, green pepper, celery and garlic in butter until tender. Add to spaghetti. Combine cream of mushroom soup and 1/4 cup reserved broth.
Stir into spaghetti mixture. Add tomatoes and chicken. Stir well.
Add seasonings and mix well. Spoon the mixture into a lightly greased 13 x 9 x 2-inch baking dish.
Top with cheese. Bake at 350\u00b0 for 15 to 20 minutes or until cheese melts. Makes 8 servings.