1 fryer (2-3 lbs.) cooked, boned, and chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
1 clove garlic, chopped
1 stick butter, melted (1/2 c.)
2 (8 oz.) cans tomato sauce
1 (10 1/2 oz.) can cream of mushroom soup
1 c. sharp cheese, shredded
1 (12 oz.) box spaghetti
Salt and pepper to taste

Boil chicken, allowing 30 minutes per pound until tender. Cook spaghetti in chicken broth from chicken. Saute celery, onion, and garlic in butter. Add this mixture, tomato sauce, mushroom soup and cheese. Mix all ingredients together. Add salt and pepper. Put in baking dish (9x13) and bake 1 hour at 350 degrees. Serves 6-8.