3 - 4 lb. hen
3 tbsp. butter
2 c. chopped celery
2 c. chopped onion
1/4 c. minced green pepper
1 pod garlic, minced
1/2 lb. sliced mushrooms
1 sm. pkg. spaghetti
3 cans undiluted mushroom soup
3 tbsp. dry sherry
Salt and pepper to taste
1 c. grated cheese for topping

Boil chicken in water; reserve chicken broth. Cut chicken into pieces. Saute celery, onions, green pepper, garlic and mushrooms in 3 tablespoons butter. Set aside. Boil spaghetti in chicken broth. Drain. Mix all ingredients except cheese. Place in two 1 1/2 quart casserole dishes and sprinkle the grated cheese on top of each. Cook at 400 degrees until bubbly. May be frozen.