1 large hen
1 stick butter
3 medium onions, minced
2 bell peppers, minced
1 c. celery, chopped
1 clove garlic, crushed
2 c. canned tomatoes
1 (16 oz.) pkg. thin spaghetti
1/4 lb. mild cheese, grated

Boil hen in enough water to make 2 quarts of stock. Sauté onions, peppers, celery, and garlic in butter. Add 1 quart stock and tomatoes and simmer together. Bone chicken and cut into rather large pieces. Mix with sauce and put in casserole. Add spaghetti, which has been cooked in chicken stock (drain before adding), mixing well with chicken and sauce.

Bake 40 minutes in 350°F oven, sprinkle with grated cheese, and bake 20 minutes more.

Serves 8 - 10.