1 hen (2 1/2 - 3 lb.)
2 cans cream of mushroom soup
1 lg. can evaporated milk
2 lg. onions
2 lg. stalks celery
1 stick butter
1 lg. pkg. spaghetti
Sharp cheese, grated
Black pepper to taste

Cook chicken until tender. Remove bones. Cut into bite-size pieces. Save broth for spaghetti. Chop onion and celery into fine pieces and brown in butter. Mix chicken, cooked spaghetti, onion, celery, milk and mushroom soup in one large bowl. Mix well and add plenty of black pepper. Pour into 3 baking dishes. Sprinkle with grated cheese and bake in a 350 degree oven until it begins to bubble. Makes 3 casseroles for a family of 4. May be frozen for later use. Simply omit cheese until ready to use.