1 (4 1/2 to 5 lb.) stewing chicken, cut up
6 c. water
1 bay leaf
1 stalk celery, cut lg.
1 sm. onion, quartered
1 tbsp. salt
5 peppercorns
1/2 lb. spaghetti
1/4 lb. American cheese, grated
1/4 lb. Old English cheese, grated
1/2 c. chopped green pepper
1/2 c. chopped onion
1 (4 oz.) can mushrooms
1 c. butter
2/3 c. flour
4 c. milk
1 tsp. salt
1/8 tsp. pepper
1 c. buttered bread crumbs

Cover chicken with water in 5 quart saucepan. Add next 6 ingredients. Cook, covered, on surface at 200 degrees for 2 hours or until tender. Remove chicken; bone and cut meat into pieces. Cool chicken broth; skim off fat; strain. Cook spaghetti in 1 quart of broth. (Spaghetti will absorb most of liquid.)

Do not drain. Saute green pepper, onion, and mushrooms in butter in 10 inch skillet on surface at 250 degrees. Blend in flour. Gradually add milk, stirring constantly. Cook until thickened. Stir in salt, pepper, and cheese; cook until cheese melts. Combine chicken, spaghetti, and sauce and pour into 2 greased 2 quart baking pans or 1 greased 13 x 9 x 2. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Serves 12.