1 (4 lb.) hen (not a fryer)
1 1/2 pkg. spaghetti (9 oz.)
1 can mushroom soup
1 1/2 sm. cans Spanish style tomato sauce
2 lg. onions
2 cloves garlic, chopped
1 1/2 green pepper, chopped
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
Salt and pepper to taste
1 1/2 to 2 lb. American cheese

Cut up hen; season. Cover with water and cook tender. Remove meat from bone and cut into chunks. Saute onion in skillet, add garlic, green pepper, sauces, salt, and pepper. Add mushroom soup and tomato sauce, adding a little water. Simmer a few minutes to blend. Cook spaghetti in juice drained from hen, adding enough water to keep spaghetti very moist. Add sauce mix to spaghetti, add chicken and mix. Grate or slice cheese and mix through the spaghetti; cover top with more cheese. Cover and bake in low oven approximately 30 minutes. This can be made ahead and frozen. This is very good to take to a carry-in or for a large get-together.