1 (4 or 5 lbs.) stewing chicken
1 (16 oz.) spaghetti
3 stalks celery
2 tbsp. salt
4 c. boiling water
6 med. onions, chopped
1 c. chopped celery
1/2 tsp. pepper
1 clove garlic, minced
1 qt. tomatoes
1 c. ketchup
1 can chopped mushrooms
3 tbsp. Worcestershire sauce
2 tsp. salt

Place cut up chicken in large kettle with celery stalks. Add 2 tablespoons salt. Add boiling water, simmer until tender, about 3 hours. Remove chicken from broth. Cool, cut chicken from bone and dice. Skim 1/2 fat from cooled chicken broth. Place in large kettle. Cook onions, chopped celery and garlic in fat until the onions are soft. Add chicken broth, tomatoes, ketchup, mushrooms and juice, Worcestershire sauce, salt and pepper. Bring to boil. Add spaghetti and cook only about half cooked (if freezing ahead). If not pour out in casserole. Sprinkle with grated sharp cheese on top. Put in oven to heat.

Serves a bunch.