8 chicken breasts
2 tsp. Worcestershire sauce
1 (8 oz.) carton sour cream
2 (10 3/4 oz.) cans cream of chicken soup
1 lb. Cheddar cheese (grated)
1 chopped onion
1/2 c. sliced celery
1 (12 oz.) pkg. spaghetti

Boil chicken until tender. Let cool, cut in bite size pieces. Boil spaghetti in chicken broth. Saute celery and onion. Drain spaghetti. Mix spaghetti, chicken, soup, sour cram and Worcestershire sauce and onions and celery and 1/2 of Cheddar cheese.

Spoon mixture into a greased oblong 13x9 casserole. Cover with grated cheese. Bake 350 degrees for 30 minutes until bubbly.