1 broiler fryer, cut up
2 onions, sliced
2 cloves garlic, minced
2 green peppers, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1/2 tsp. oregano
1 can tomato sauce or 2 (6 oz.) cans tomato paste or 2 c. V-8 juice
8 oz. spaghetti (cooked according to directions), optional

Brown chicken on both sides in small amount of oil or nonstick pan. Remove from skillet. Add onions and garlic to skillet. Cook until tender but not brown. Return chicken to skillet or well greased baking pan. Add peppers.

Mix salt, pepper, celery seed and oregano. Blend with sauce, tomato paste or V-8 juice; which ever you choose. Pour over layered chicken and spaghetti. Cover. Bake with low heat 45 minutes or until chicken is tender.