Chicken-Spaghetti Casserole - cooking recipe

Ingredients

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

Preparation

Place chicken and bay leaf in a 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.
Reserve 1/4 cup chicken broth.
Set aside.