6-8 chicken breasts
16 oz. pkg. spaghetti
1 tsp. salt
3 lg. chopped onions
1 tsp. garlic powder
2 cans cream of mushroom soup
3 cans tomato soup
4 pods chopped garlic
2 tbsp. chili powder (add more to taste)
1 tsp. black pepper
1 chopped green pepper
10 fresh mushrooms, sliced

Boil chicken with 1 teaspoon salt, 1 large onion and 1 teaspoon garlic powder until fully cooked and tender. Set aside chicken broth for use in sauce. Let chicken cool and cut chicken into bite size pieces.

Saute 2 onions with 4 pods of chopped garlic, 2 tablespoons chili powder, 1 teaspoon black pepper and green pepper until soft.

In a large saucepan combine onion mix with 3 cans tomato soup, 2 cups chicken broth from above and 2 cans cream of mushroom soup. After ingredients are thoroughly mixed, add the sliced fresh mushrooms. Heat for 1 hour at very low heat and stir frequently to prevent sticking.

Cook spaghetti in remaining chicken broth until done. Add water to broth if needed.

After sauce has simmered for 1 hour, add chicken and spaghetti and simmer for 1/2 hour stirring frequently. Add more chili powder and garlic to taste.