3 to 4 lb. whole chicken
1 (16 oz.) box pasta (elbow macaroni or spaghetti)
1 (4 oz.) can mushrooms, drained
1 cup (2 sticks) butter
2 (10 oz. ea.) cans tomato soup
2 (15 oz. ea.) cans creamed corn
2 onions, sliced
2 green peppers, sliced
2 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. paprika
1 tsp. pepper

Boil chicken until meat falls from bones and remove meat. Boil pasta in the broth; strain pasta and discard broth. Grind or finely chop onions and green peppers; sauté onions and green peppers in butter.

Mix all ingredients together in a casserole dish and bake for 1 hour in a 325°F oven.

Submitted by: Becky Park