1 chicken, boiled until tender (reserve broth), cooled, deboned and cut into small pieces
2 medium onions, diced
1/2 stalk celery, diced
1 stick butter
1 bulb. garlic, diced
1 can tomato soup
1 can water
3 tbsp. Worcestershire sauce
red pepper to taste
1 (12 or 16 oz.) pkg. spaghetti
1 can cream of mushroom soup
grated cheese

Sauté diced onions, celery and garlic in butter until tender. Add the tomato soup, water, Worcestershire sauce and red pepper to taste. Add chicken to mixture. Cook until thick. In chicken broth, cook the spaghetti until tender. Add mixture and mushroom soup. Mix well and place in buttered casserole dish. Sprinkle with grated cheese. Place in oven until cheese melts. Serve warm.