1 lg. chicken fryer
1 lg. onion
3 ribs celery
1 clove garlic
1 lb. spaghetti
2 chicken bouillon cubes
1 jar mushroom pieces
1 can cream of mushroom soup
1 can cream of chicken soup
Grated Cheddar cheese

Chop vegetables and put in pot with cut-up chicken and bouillon cubes. Add water to cover. Salt and pepper to taste. Boil chicken until tender. Remove chicken and debone.

In chicken stock, boil spaghetti; do not drain. When spaghetti is tender, add both cans of soup and mushrooms. Mix well. Put in greased casserole pan, top with grated cheese. Bake at 325 degrees until brown. Serves 12.