1 lg. chicken
1 stick butter
3 med. onions, minced
2 bell peppers, minced
1 c. celery, chopped
1 clove garlic, crushed
2 c. canned tomatoes
1 lb. pkg. thin spaghetti
1/4 lb. mild Cheddar cheese, grated

Boil chicken in enough water to make 2 quarts stock. Saute onions, peppers, celery and garlic in butter. Add 1 quart stock and tomatoes; simmer together. Bone chicken and cut into large pieces. Mix with sauce, put in casserole. Add spaghetti which has been cooked in chicken stock (drain before adding). Stir well. Bake 40 minutes in 350 degree oven. Sprinkle with grated cheese and bake 10 minutes longer. Serves 8-10.