1 stewing chicken, cooked until tender and removed form bone
1 lg. green pepper, in small pieces
1 med. onion (optional)
1 c. diced celery
1 c. diced carrots
2 c. cream of mushroom soup
1 can mushrooms
1 pkg. spaghetti

Combine green pepper, celery, onion, and carrots; cook until tender in chicken broth. Cook spaghetti until tender and drain. Combine all ingredients, adding just enough broth from vegetables to thin the soup. Place in casserole and bake, covered with bread crumbs, in slow oven, 30 minutes.