Chicken Tetrazzini - cooking recipe

Ingredients

6 lb. chicken
1 (16 oz.) pkg. thin spaghetti, broken into 3-inch pieces
oil
2 bell peppers, chopped
4 stalks celery, chopped
4 medium onions, chopped
4 cans cream of mushroom soup
a bit of black pepper
dash of Worcestershire sauce
grated Cheddar cheese

Preparation

Boil the chicken in salted water until tender. Remove chicken from broth.
Cool and remove skin and bones from chicken.
Cut into bite size pieces.
Use chicken broth to cook the spaghetti. Drain.
Using a small amount of cooking oil, simmer the peppers, celery and onions.
In a very large bowl, mix the chopped chicken, vegetables, spaghetti, soup, black pepper and Worcestershire sauce.
Pour into casserole dishes and top generously with the cheese.
Cover and bake about 30 minutes at 350\u00b0.
Tastier if made the day before and refrigerated.