4 lb. fryer
1 bay leaf
8 oz. uncooked spaghetti
1 lg. onion, chopped
1/2 med. size green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
3 tbsp. butter
28 oz. can tomatoes, drained and chopped
1 tsp. Worcestershire sauce
4 drops hot sauce
1/8 tsp. pepper
Salt to taste
10 1/4 oz. can cream of mushroom soup, undiluted
1 c. medium cheddar cheese, shredded

Place chicken and bay leaf in large pot. Cook in salted water until tender. Remove chicken and cool. Discard bay leaf. Bone chicken and cut into bite size pieces. Set aside. Reserve 1/4 cup of broth. Set aside. Bring remaining broth to a boil. Break spaghetti into thirds and cook in broth 12 to 15 minutes or until tender; drain. Return spaghetti to large pot and set aside. Saute onion, green pepper and garlic in butter. Add to spaghetti. Combine cream of mushroom soup with 1/4 cup reserved broth. Stir in spaghetti mixture. Add tomatoes and chicken. Stir well. Add seasonings, mix well. Spoon mixture into a lightly greased 13 x 9 x 2 inch baking dish. Top with cheese. Bake at 350 degrees for 15 minutes or until cheese melts.