4 1/2 lb. hen, or larger
1 c. celery, chopped
1 lg. onion, chopped
1 bell pepper, chopped
2 cloves garlic
4 cans cream of mushroom soup
1 c. toasted slivered almonds
1 (16 oz.) pkg. extra thin spaghetti
Grated cheese to put over top of casserole

Cook hen until tender; save broth. Cool; remove from bones and cut into bite size pieces. Cook celery, onion, and pepper, garlic and spaghetti in broth. (Do not over cook.) Add chicken, mushroom soup and almonds. Put in casserole. Sprinkle grated cheese over top. Bake at 350 degrees for 30 minutes. Serve with tossed salad, garlic bread and dessert.