Aunt Catherine'S Chicken(From Hyme Andrews) - cooking recipe

Ingredients

1 large chicken (6 or 7 lb., oven stuffer)
1 lb. any pasta
1 1/2 to 2 c. freshly grated cheese (mixture Fontina and Cheddar)

Preparation

Season
and boil chicken until tender, 1 1/2 to 2 hours (celery
salt,
thyme
and sage).
Reserve liquid;
strain, if necessary.
Using chicken stock, cook pasta (you're using less liquid
than
usual
for
cooking
pasta).
Drain pasta; don't rinse, and place in large shallow dish.
Sprinkle about 3/4ths cheese
on
pasta or layer pasta and cheese.
Break up chicken in large chunks, removing skin and bones.
Lay chicken on top of pasta and sprinkle on remaining cheese.
Serves 6.