Chicken Spaghetti Casserole

• 1 chicken, boiled until tender (reserve broth), cooled, deboned and cut into small pieces
• 2 medium onions, diced
• 1/2 stalk celery, diced
• 1 stick margarine
• 1 bulb garlic, diced
• 1 can tomato soup
• 1 can water
• 3 Tbsp. Worcestershire sauce
• red pepper to taste
• 1 (12 or 16 oz.) pkg. spaghetti
• 1 can cream of mushroom soup
• grated cheese

1. Saute diced onions, celery and garlic in margarine until tender. Add the tomato soup, water, Worcestershire sauce and red pepper to taste. Add chicken to mixture. Cook until thick. In chicken broth, cook the spaghetti until tender. Add mixture and mushroom soup. Mix well and place in buttered casserole dish. Sprinkle with grated cheese. Place in oven until cheese melts. Serve warm.

chicken, onions, celery, margarine, garlic, tomato soup, water, worcestershire sauce, red pepper, spaghetti, cream of mushroom soup, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98287 (may not work)