1 sm. chicken, cooked and boned (reserve broth)
1 (10 oz.) can cream of mushroom soup
1/4 lb. shredded cheese
1 tsp. Worcestershire sauce
1/2 can chicken broth
2 (2 oz.) cans mushroom pieces, drained
1/2 (8 oz.) pkg. spaghetti
Toasted bread crumbs

Cook chicken until tender enough to remove from bone. Cut in small pieces and place in a 2-quart casserole. Heat mushroom soup, shredded cheese, Worcestershire sauce, chicken broth. Add mushroom pieces. You may add 1 teaspoon salt, if desired.

Place cooked spaghetti over chicken in casserole. Pour sauce over all; top with toasted bread crumbs. Cover with shredded cheese, if you like the cheesy flavor. Bake at 300 degrees for 15-20 minutes or until bubbly. Yield: 6 servings.