1 (4 lb.) chicken
1 qt. chopped green peppers, onions and celery
1 clove garlic, chopped
1 lg. can of tomatoes
2 sm. cans tomato sauce
1 sm. can of mushrooms
1 (12 oz.) pkg. spaghetti
3 tbsp. Worcestershire sauce
Grated Cheddar cheese for garnish

Boil chicken until tender. Bone the chicken and save broth. Simmer vegetables in small amount of butter until wilted. Add tomatoes and tomato sauce and 2 small cans water. Add 1 bay leaf, pepper and salt to taste. Add small amount of sugar and 3 tablespoons Worcestershire sauce and mushrooms. Add 2 cups of chicken broth and simmer for 2 hours or more. Add chicken to sauce.

Cook spaghetti until tender. Drain.

Combine chicken sauce and spaghetti. Sprinkle with grated Cheddar cheese. Serve with tossed salad and French garlic bread.