Chicken Tetrazzini - cooking recipe

Ingredients

3 to 4 lb. chicken
1 can mushrooms
2 or 3 stalks celery
1 large onion
1/2 stick margarine
1 can cream of chicken soup
1 can Swanson's chicken broth or broth from chicken
1 pkg. spaghetti (optional)
rice (optional)
noodles (optional)
Mozzarella cheese, enough to cover casserole
Tabasco to taste or 1 Tbsp. Worcestershire sauce
green pepper, diced (optional)
small can green peas (optional)

Preparation

Cook, bone and chunk chicken.
Saute diced celery and onion in melted margarine.
Add soup, broth and mushrooms.
Season with salt, plenty of pepper and Tabasco, if desired.
Add chicken and simmer.
Pour over cooked spaghetti in 9 x 13-inch casserole. May be kept in refrigerator a day or so.
Can be frozen.
Heat in 325\u00b0 oven until bubbly hot.
Top with cheese and heat until melted.