1 hen or fryer, cooked and deboned
1 sm. pkg. spaghetti
1 c. chopped onions
1 c. chopped green peppers
1 c. chopped celery
1 sm. clove garlic
1 can tomatoes
1 can Rotel tomatoes
1 can mushroom soup
1 can mushroom
1 tbsp. chili powder
Lemon pepper to taste
1 can water

Saute onions, celery, green peppers, and garlic in butter while cooking spaghetti in chicken broth. Add tomatoes, Rotel, mushroom soup, mushrooms and chili powder, salt and pepper and lemon pepper to taste, to cooked spaghetti.

Put in baking dish and bake on 350 degrees until bubbly. Can be topped with grated cheese if desired. This dish is good made a day ahead and set in the refrigerator.