1 (3-4 lb.) chicken
2 (16 oz.) cans tomatoes
1 lg. can broken mushrooms
1 stick butter
1 green pepper
1 onion
2 ribs of celery
1 (16 oz.) pkg. spaghetti
Salt
Pepper
Worcestershire sauce to taste
1 can cream of mushroom soup
1/2 lb. sharp cheddar cheese

Finely chop green pepper, onion and celery. Add seasonings and cook with tomatoes in a saucepan for 35 to 40 minutes. Boil chicken until tender. Debone the chicken and cut it into large pieces. Add chicken to sauce and cook about an hour. Add mushrooms, soup and cheese. Lastly fold in the spaghetti that has been cooked in salt water. This makes a lot and freezes nicely.