2 chickens, cut up
5 qts. water
1 lb. spaghetti
1/2 c. butter
1 lg. onion, chopped
6 ribs celery, chopped
1 (10 oz.) can Rotel
1 (32 oz.) can whole tomatoes
1 (8 oz.) can sliced mushrooms
1 tbsp. salt
1 tsp. red pepper
3/4 tsp. garlic powder
1 lb. grated cheese
1 tbsp. Italian seasoning

In large pot boil chicken in water until tender. Cool and debone. Reserve stock and bring to a boil; add spaghetti, cook until done. Drain. Melt butter; add onions and celery. Add tomatoes, mushrooms, salt, pepper, garlic powder and Italian seasoning; cook for 1/2 hour. Add chicken to spaghetti. Mix all ingredients together. Spoon into 2 large greased 8 1/2" x 11" baking pans. Top with cheese. Bake at 375 degrees for 30 minutes. Freezes well. Freeze before cooking. Serves 12 to 14.