3 chicken breasts, boned and skinned
4 stalks celery, chopped
1 1/2 c. onion, chopped
1/2 pkg. thin spaghetti
1 sm. can mushrooms
1/2 tsp. chili powder
1/4 lb. grated sharp Cheddar cheese
1 can cream of mushroom soup
1/4 c. sherry wine

Cook chicken and cut into large pieces. Cook celery and onions in a little of the chicken broth. Cook spaghetti in half water and chicken broth until tender, drain. Heat mushroom soup, mushrooms and chili powder. Add celery and onions, spaghetti, chicken and most of cheese. Mix together and pour into baking dish and sprinkle with remaining cheese. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour.