1 (5 lb.) hen
1 1/4 sticks butter
3 cloves garlic
1 sm. can mushrooms
1 med. onion
1 lg. can tomatoes
1 lg. can peas, drained
1 c. stock
1/2 box spaghetti (or enough for number of servings)
Salt to taste

Boil hen and chop into bite-sized pieces. In casserole, melt butter and saute onion and garlic. Add tomatoes, mashed with juice. Add mushrooms and peas. Add 1 cup stock and chopped chicken. Cook spaghetti separately and add into casserole, if desired, or serve on a plate with cacciatore over it. When ready to serve, add grated cheese or bread crumbs on top of casserole and heat approximately 30 minutes or until heated through. Must be prepared day before serving. May also be served over rice.