Chicken Spaghetti - cooking recipe

Ingredients

5 to 6 lb. hen
1 (No. 2) can whole tomatoes
1 (No. 2) can mushrooms
4 oz. bottle olive oil
Tony's Creole Seasoning to taste (recipe follows)
1 tsp. poultry seasoning
2 large onions, chopped
2 large green bell peppers, chopped
5 ribs celery, chopped
2 cloves garlic, minced
2 (6 oz.) cans tomato paste or 14 oz. ketchup
1 c. Romano cheese, grated
1 pkg. No. 4 spaghetti

Preparation

Boil or pressure cook hen until thoroughly cooked.
Debone and reserve stock.
Saute onions, bell peppers, garlic and celery in olive oil.
Add tomatoes, tomato paste and 1 quart chicken stock. Add Tony's Creole Seasoning and poultry seasoning.
Allow to cook slowly for 3 hours adding stock if necessary.
Add 1/2 cup cheese during last half hour of cooking together with mushrooms and cooked chicken.
Serve over cooked spaghetti.
Offer additional cheese when serving (Italian style grated natural cheeses).