Chicken Tetrazzini - cooking recipe

Ingredients

1 fryer or hen
8 oz. spaghetti
1 can mushroom soup
1/2 lb. cubed Velveeta cheese
1 small can mushroom stems and pieces
1 onion
2 chicken bouillon cubes

Preparation

Place
onion
in
chicken
cavity
and\tboil in 1-quart salted water with bouillon cubes.
Remove and debone, reserving
liquid. Cook
spaghetti in liquid by bringing to a boil. Add
spaghetti and
bring to a second boil.
Cover and remove from
heat.\tLeave until
all\tliquid\tis
absorbed.
Mix
in remaining
ingredients and stir until cheese melts.
Bake in 9 x 13-inch pan at 350\u00b0 for 30 to 35 minutes until bubbly.