Chicken Spaghetti

• 5 lb. hen
• 6 oz. can mushrooms
• 1 bay leaf
• 5 medium onions, chopped
• 2 medium green peppers, chopped
• 4 garlic cloves, minced
• 1 large can tomatoes
• 1 (14 oz.) can tomato sauce
• 2 (8 oz.) boxes Skinner spaghetti
• 1 lb. American cheese

1. Bake chicken in water until tender.
2. Chop mushrooms, onions, garlic and green peppers.
3. Add tomatoes, tomato sauce, bay leaf and 1 cup chicken stock.
4. Cook on stove top 30 minutes.
5. Cut chicken into pieces; combine with 1 cup stock.
6. Bake 1 hour at 350u0b0.
7. Grate cheese; set aside.
8. Cook spaghetti as directed.
9. Layer in casserole the spaghetti, sauce and cheese; repeat, ending with cheese.
10. Bake 1 hour at 300u0b0.
11. Sprinkle with paprika.
12. Freezes great.
13. Serves 10 to 12.

hen, mushrooms, bay leaf, onions, green peppers, garlic, tomatoes, tomato sauce, skinner spaghetti, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528084 (may not work)