1 (4 lb.) hen
1 lg. onion, chopped
4 stems celery, chopped
8 sliced mushrooms
1 lg. bay leaf
2 tbsp. olive oil
1 (14 1/2 oz.) can tomatoes, chopped
1 (16 oz.) pkg. long spaghetti
1 can mushroom soup
1/2 lb. sharp cheddar cheese, grated

STOCK SEASONINGS:

Celery tops
1 med. onion, chopped
4 peppercorns
6 cloves
Salt to taste

Wash hen and place in stock pot with water to cover and stock seasonings. Simmer until hen is tender. Remove hen from stock and allow to cool. Remove meat from bone, cut into large bite-size pieces and reserve in covered container. Reduce stock to 3 cups, strain and reserve.

In a skillet, saute onion, celery, mushrooms and bay leaf in olive oil until onion and celery are tender. Add tomatoes and tomato paste. Cook until well blended. Add chicken stock and mushroom soup. Boil spaghetti in water until just tender, drain. Add to sauce with chicken. Gently stir in cheese. Cover container and put in a very low, warm oven until ready to serve.