4 to 5 lb. stewing hen
Salt
3 stalks celery, quartered
1 lg. onion, quartered
1/2 c. butter
1/2 lb. mushrooms, sliced
1/3 c. presifted flour
1 1/2 tbsp. monosodium glutamate (Accent)
1 c. grated Parmesan cheese
1 c. grated processed cheese (Velveeta)
1 c. heavy cream
1 green pepper, diced
1 sm. jar pimento, diced
1 pkg. spaghetti, cooked, drained & rinsed

Cover chicken with water in a heavy saucepan. Add 2 teaspoons salt, celery and onion. Bring to boil and cover. Simmer 2 hours or until tender. Drain chicken broth and reserve 3 1/2 cups. Cut meat into bite size pieces.

SAUCE:

Melt butter in pan and saute mushrooms 5 minutes. Stir in flour. Gradually stir in reserved broth. Cook over low heat, stirring constantly until thickened and smooth. Add Accent, 1/2 teaspoon salt, processed cheese, pepper, pimento and 1/2 cup Parmesan cheese. Simmer, stirring constantly 5 minutes. Preheat oven to 425 degrees. Grease a 4 quart casserole dish. Arrange 1/2 of spaghetti in dish. Sprinkle with 1/2 the chicken. Top with 1/3 sauce. Repeat. Cover with remaining spaghetti and sauce. Sprinkle with remaining cheese. Bake 35 minutes.