4 to 5 lb. hen
1 c. chopped onions
1 c. chopped celery
1 med. chopped bell pepper
2 cans cream of mushroom soup
Dash of garlic salt (optional)
Dash of Accent (optional)
1/2 tsp. Tabasco sauce
1/2 lb. very thin spaghetti
Sharp cheese, grated to cover casserole

Cook chicken until tender, debone. Use chicken broth and add onions, celery, bell pepper, garlic, Tabasco and Accent. Cook until tender. Add spaghetti and cook 10 to 12 minutes. Mixture should not be too soupy. (If too much liquid, lift out spaghetti mixture with a spoon with holes.) Place in casserole in layers of spaghetti mixture, chicken, soup, and cheese on top. Bake at 350 degrees for 30 to 40 minutes. Serves 10. Can make into 2 casseroles and freeze.