1 sm. chicken, 4-6 lg. pieces
Sm. onion
Celery
Salt and pepper
Water

Cook until tender. Cool, skin and cut up chicken. Reserve 1 cup broth. Cook 1/2 pound spaghetti until tender. Layer spaghetti, then chicken and so on in 13 x 9 x 2 inch pan.

SAUCE:

1 c. broth
1 c. cream of chicken or mushroom soup
1 sm. jar Old English cheese or Cheez Whiz
2 tbsp. Worcestershire sauce

Cook and keep stirring until boils and blends together. Pour sauce over casserole. Top with bread crumbs.