1 (5 lb.) hen, seasoned and cooked very tender in 1/2 boiler of water
1 box (10 oz.) spaghetti, cooked in broth 8 to 10 min.

1 c. celery, chopped
1/2 lg. bell pepper
1 lg. onion
1 can tomato soup
1 can mushroom pieces and juice
1 sm. jar pimento
Cheddar cheese, grated

Remove chicken from bones and chop; add to spaghetti mixture and cook until vegetables are tender. Season with chili powder to taste, and red and black pepper and garlic salt if desired. Place in 2 or 3 dishes; cover with sharp grated cheese. Bake 30 to 40 minutes at 350 degrees. Can be refrigerated or frozen and cooked when needed. Very good with garlic French bread.