1 whole chicken plus 3 breasts, baked or boiled
4 stalks celery, chopped
1 onion, chopped
3 cans cream of mushroom soup
2 cans sliced mushrooms and juice
1 (9 oz.) pkg. vermicelli, cooked
6 strips bacon
1 lb. sharp Cheddar cheese, grated

Cook chicken; fry bacon crisp and drain. Saute celery, onion and mushrooms in bacon fat. Add to soups and mushroom juice. Stir in grated cheese. Add spaghetti and chopped chicken. Mix and put into 2 (1 1/2 quart) casseroles. Sprinkle lightly with bread crumbs and crumbled bacon. Dot with butter. Bake at 350 degrees until mixture bubbles. Freezes well. Serves 20.