Ingredients
1 - 4 lb chicken
1 bay leaf
8 oz. spaghetti
1 lg onion, chpd
1/2 med. green onion, chpd
2 stalks celery, chpd
2 cloves garlic, minced
3 T butter, melted
1 can Cream Mushroom soup
28 oz can diced tomatoes, drained
1 tsp worcestershire
4 drops tabasco
1/2 tsp pepper
salt to taste
1 C cheddar cheese
Preparation
Boil chicken with bay leaf. Drain but save 1/4 C broth. Debone and cut in chunks (or buy broiled chicken and debone) Cook spaghetti in broth. Drain Saute onion, pepper, celery, garlic in butter. Add to spaghetti. Combine soup, 1/4 C broth. Mix with spaghetti. Add tomatoes and chicken. Stir. Add seasonings. Sppon into 9 x 13 baking dish and top with cheese. Bake 350 15 min.
