2 chicken fryers
9 oz. thin spaghetti
1 green pepper, chopped
2 cans cream of mushroom soup
8 oz. Old English cheese
8 oz. American cheese
1 onion, chopped
1 1/3 cans water

Boil fryers for 30 minutes. Leave in broth overnight in refrigerator. Remove chicken and cook spaghetti in broth. Add cheese, pepper and onion. Bone, skin and chop chicken. Add chicken and mushroom soup that has been diluted with water to cheese-spaghetti mixture. Makes 2 large casseroles. Bake at 400 degrees for 30 minutes. If frozen, allow more time for baking.