Quick And Light Chicken Spaghetti

• 2 large chicken breasts
• 1 bay leaf
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, minced
• 1 (10 ounce) can cream of mushroom soup
• 1 lb vermicelli
• 1 (28 ounce) can chopped tomatoes
• 1 tablespoon Worcestershire sauce
• salt and pepper
• parmesan cheese

1. Cook chicken with bay leaf. Reserve 1/4c broth.
2. Cool and chop chicken.
3. Bring remaining broth to boil.
4. Break spaghetti into thirds and cook in broth.
5. Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.
6. Add remaining ingredients and stir well.
7. Spoon into lightly greased 13x9x2 pan.
8. Bake 350 20 minutes
9. Serve with Parmesan.

chicken breasts, bay leaf, stalks celery, onion, bell pepper, garlic, cream of mushroom soup, vermicelli, tomatoes, worcestershire sauce, salt, parmesan cheese

Taken from www.food.com/recipe/quick-and-light-chicken-spaghetti-376769 (may not work)