3 or 4 lb. chicken
1 lb. spaghetti
2 cans cream of mushroom soup
1 sm. can mushrooms
3 or 4 dashes red pepper
1/2 tsp. chopped garlic
2 c. grated cheese
2 lg. onions, chopped
1 lg. stalk of celery, chopped
1 lg. pepper, mango chopped
2 tbsp. savory salt OR 2 tbsp. chicken base
Salt and pepper to taste

Cook chicken until done, remove from the broth. Remove from the broth. Bring the broth to boiling; break the spaghetti into 3 or 4 inch lengths and cook in the chicken broth, stirring often until done. Let spaghetti stand until the rest of the ingredients are prepared.

Cook the vegetables in butter in a large skillet until tender, do not brown. Bone the chicken and cut into 1 inch chunks. Add all ingredients to the spaghetti. Mix well, and pour mixture into a 9 x 13 pan. Sprinkle the grated cheese over the top.

Put casserole into a warm oven and bake at about 325 degrees until the cheese melts. Serves 30 to 35.