3 lg. onions, sliced
2 tbsp. shortening or fat from broth
1 c. celery, chopped
2 (#2) cans Rotel tomatoes and green chilies
1 can mushrooms
Salt and pepper to taste
2 tsp. chili powder
1 green pepper, chopped
3 lbs. chicken, boiled and cut off bone
2 (9 oz.) pkgs. spaghetti, cooked in 6 quarts boiling, salted water

Saute the onion to a rich brown in the shortening or fat; add celery, green pepper, and chicken. Mix well, then add tomatoes, mushrooms, and chili powder. Season with salt and pepper and cook slowly for about 45 minutes. Add some chicken stock, if too dry. Cook the spaghetti in boiling, salted water for 9 minutes. Add the spaghetti to the chicken mixture; mix well and allow to stand until ready to serve. Serves 10.