4 1/2 - 5 lb. hen (can use 2 1/2 lb. fryer with 1 chicken bouillon cube)
1 c. chopped onion
1 c. chopped celery
2 cans cream of mushroom soup
1/2 lb. New York State sharp cheese
1 tsp. garlic salt
3 tsp. Accent
Tabasco sauce to taste
1/2 lb. spaghetti noodles (broken in bite-size pieces)

Cook chicken whole (almost covered in water) until tender. Remove from bones. Allow broth to stand overnight in refrigerator. Then skim off fat. In 3 cups broth, cook slowly onions, celery, pepper, garlic salt, Tabasco and Accent. Add spaghetti noodles and cook 10 to 15 minutes. Stir in broth as needed. Add chicken to mixture. Place in casserole dish in a layer of chicken and a layer of soup (do not dilute soup). Grate cheese on top. Bake 45 minutes at 350 degrees. Serve with tossed salad. Brownies and cinnamon tea complete the meal.