1 lg. chicken (4 to 5 lb.)
1 pkg. spaghetti (8 oz.)
2 med. onions
1 can mushroom soup
1/2 lb. butter (or less)
1 (#2) can English peas
1/2 lb. grated American cheese

Boil chicken, remove bones and cut into small pieces. Cook spaghetti in chicken stock until tender. Cook chopped onions in butter until clear. Add mushroom soup and simmer a few minutes.

Add garlic salt. Combine chicken and above mixture with spaghetti. Just before serving, add peas, heat, then add grated cheese and heat just long enough to melt.