5 to 6 lbs. chicken
8 oz. spaghetti or macaroni
1/2 lb. butter
2/3 c. flour
1/2 lb. cheese
1 sm. onion, chopped fine
1 sm. green pepper, chopped fine
1/2 c. celery, chopped fine
Milk to make thick white sauce (about 2 c.)
1 can cream of mushroom soup

Cook and debone chicken. Save broth to cook pasta in. Make thick white sauce with butter and flour and cut up the cheese in it. Combine all ingredients. Bake at 350 degrees for 1 hour.