1 lg. chicken
1 can cream of mushroom soup
1 sm. jar Old English cheese
1 sm. pkg. fine spaghetti
1 tbsp. Worcestershire sauce
3/4 c. chicken stock

Cover chicken with water and cook with one small onion and one stalk of celery. Cook spaghetti in chicken stock.

SAUCE:

In saucepan, combine 3/4 chicken stock and juice from one can of mushrooms. Add soup and Old English cheese and Worcestershire sauce. When mixture is smooth, add mushrooms. Layer spaghetti and chicken, pouring half of sauce each time. Cover with buttered bread crumbs. Use broth as needed.