1 sm. fryer cut into chunks

Boil and remove from pan when done and reserve liquid to cook spaghetti in. 2 sticks celery, chopped 1 lb. spaghetti 2 sticks butter 1 lg. & 1 sm. can evaporated milk White pepper to your taste

Chop chicken into small pieces, taking it off of the bone. Discard bones and skin. Melt 1 of the sticks of butter and put the chicken in the pan and brown a little. Add the celery and mushrooms to the pan and cook until the celery is partly done. Pour the evaporated milk to barely cover. Add pepper at this time. Cover and simmer for 20 minutes.

While this is cooking, cook the spaghetti in the chicken liquid you saved after cooking the chicken. Drain and cool slightly.

Using large casserole, put a layer of the spaghetti and a layer of the meat spread out over the noodles. Sprinkle with Parmesan cheese and dot with part of the second stick of butter and more white pepper. Put another layer of the noodles and the rest of the meat and sauce.

Layer with Parmesan and pepper then a last thin layer of noodles and the rest of the butter. Pour evaporated milk in the casserole until you can see it through the meat and noodles. Cover and bake for 1 hour in 350 degree oven. Serves 6. Serve with salad and green vegetable.