1 (3 to 4 lb.) fryer, cut in half
2 qts. water
2 to 3 stalks celery, cut up
1 sm. onion, cut up
2 to 3 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
1 (12 oz.) pkg. spaghetti
1 can cream of chicken soup
1/2 lb. Cheddar cheese, grated
1 jar sliced mushrooms and diced pimentos (optional)

In large pot, drop chicken in boiling water. Add onions, celery, bay leaves, salt, and pepper. Cover and cook slowly for 1 hour. Remove chicken on a plate to cool. Remove excess grease from top of broth and the bay leaves; discard. Add bouillon and spaghetti that has been broken up. Stir. Cover and cook on medium heat for 12 minutes or until spaghetti is done. Debone and cut up chicken in bite size pieces. Add soup and chicken (mushrooms and pimentos, if desired). Stir. Put in half mixture in 9 x 13 inch pan or baking glass. Sprinkle with a little cheese. Add remaining mixture. Sprinkle rest of cheese. Bake in 350 degree oven for 20 to 25 minutes. (I usually double this recipe and put one in the freezer.)