4 chicken breasts, skinned and quartered
4 celery stalks, chopped
1 sm. onion, chopped
1 bouillon cube
2 lemons
1 sm. pkg. spaghetti
2 c. fresh mushrooms
1/2 c. butter
1 can cream of mushroom soup
2 c. frozen peas or broccoli, thawed
1 c. Cheddar cheese, grated
Pepper to taste
Garlic salt to taste
Cajun mixed seasoning to taste
1/2 c. Parmesan cheese, grated

Preheat oven to 350 degrees. Put chopped onion, celery, juice from 1/2 lemon, bouillon cube, and garlic salt, pepper and Cajun seasonings into a large pot half full of water. Add chicken, bring to a boil and boil for 20 minutes. Saute mushrooms in butter and juice from 1/4 lemon with pepper, garlic salt and Cajun seasoning to taste.

Place chicken in casserole dish, reserving water. Put spaghetti in reserved water. Cook until done. Pour cream of mushroom soup over chicken in casserole. Mix thawed peas into soup. Drain spaghetti, then lay over soup and vegetables. Add mushrooms, Cheddar cheese and Parmesan cheese. Bake for 20 minutes.