2 1/2 to 3 lb. chicken
1 (12 oz.) pkg. spaghetti
1 bay leaf
2 med. onions, chopped
Vegetable oil
1 garlic clove, mashed
1 green bell pepper, chopped
1-2 tsp. hot sauce
2 tbsp. Worcestershire sauce
1 can cream of mushroom soup
1 sm. can mushrooms, chopped
1 (15 oz.) can tomato sauce
Salt and pepper to taste
2 c. grated cheddar cheese
1 (15 oz.) can water

Boil chicken until tender, debone and chop coarsely. Cook spaghetti in chicken broth, add bay leaf. Saute onions, garlic, green pepper, hot sauce, Worcestershire sauce, mushrooms until tender. Add mushroom soup, tomato sauce, and 1 can of water. Simmer 15 minutes. Combine with cooked chicken, spaghetti, salt, and pepper to taste. Mix and cover with cheese. Bake at 350 degrees for 40 minutes.