2 pkgs. chicken breasts
1 c. chopped onion
1 green pepper, chopped
1 c. celery, chopped
1 (16 oz.) can tomatoes
Salt to taste
Pepper to taste
1/8 tsp. cayenne pepper
1/2 tsp. paprika
Garlic salt to taste
3 tbsp. chili powder
1 sm. can sliced mushrooms
1 sm. can tiny green peas
1 lb. spaghetti
Lg. pkg. Kraft mild cheddar cheese, grated

Cook chicken, bone and cut into bite-sized pieces. Dip about 3 tablespoons fat from broth, or use butter, and heat in skillet. In this, brown onion, green pepper, and celery. Stir in tomatoes, salt, pepper, cayenne pepper, paprika, garlic and chili powder. Add about 3 cups of chicken broth and cover. Simmer for about 2 hours.

When almost done, add chicken, mushrooms, and green peas and allow to simmer a few minutes more. Cook spaghetti according to package directions. Combine with meat sauce. Allow at least 30 minutes for the spaghetti to absorb all the juices. Serve with cheese sprinkled on top. Serves 15 people.