2 1/2 to 3 lb. chicken
1 med. green pepper, chopped
1/2 c. butter
1 (16 oz.) can whole tomatoes
1 can cream of mushroom soup
1 sm. can mushrooms
1 lg. onion
1 c. celery, chopped
1 (10 oz.) pkg. spaghetti
Salt and pepper to taste
Grated cheddar cheese

Boil chicken in salted water with a small amount of onion and celery in water. When the chicken is tender, remove it from the broth and reserve the broth. When the chicken is cool, cut in large pieces from the bone. Saute chopped onions, celery and peppers in butter until tender and drain. Add tomatoes to vegetables in skillet. Add chicken; combine with spaghetti. Pour into a well buttered casserole dish. Top with cream of mushroom soup. Sprinkle with grated cheese. Bake at 350 degrees for about 20 to 30 minutes.