1 (4 to 5 lb.) hen, boiled in salt water
1 lb. spaghetti, cooked according to directions
1 bell pepper
1 med. onion
1 c chopped celery
2 cans cream of mushroom soup
Grated cheese

Chop pepper and onion and boil along with celery in four cups chicken broth until tender. Bone and chop chicken. Mix all ingredients together with 2 cans cream of mushroom soup. Pour in shallow Pyrex dishes. Sprinkle with sharp grated cheese. Bake in hot oven 350 degrees until cheese melts. Serves 18 to 20.