Chicken Spaghetti

• 1 hen or whole fryer
• 1 large onion
• 1 bell pepper
• 1 large jar mushrooms
• 1 (4 to 6 oz.) jar pimentos
• 1 to 2 cloves garlic, minced
• 1 lb. block American cheese
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 box or pkg. elbow spaghetti
• salt
• pepper
• 1 can whole tomatoes, cut into small chunks

1. Boil hen or fryer, cool and debone (keep stock).
2. In skillet saute onion, bell pepper and garlic.
3. Cook spaghetti in chicken stock.
4. In 9 x 13-inch baking dish add remaining ingredients except cheese.
5. Do not drain tomatoes, mushrooms or pimentos; use their juices.
6. Stir all together and add spaghetti and chicken. Stir in cheese.
7. Bake covered at 350u0b0 for 1 hour.
8. Do not drain spaghetti - this will be the liquid you need.

hen, onion, bell pepper, mushrooms, pimentos, garlic, american cheese, cream of mushroom soup, cream of chicken soup, elbow spaghetti, salt, pepper, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233281 (may not work)