Chicken Spaghetti

• 3 c. chopped celery
• 1 c. chopped onion
• 1 chopped bell pepper
• 1 c. margarine
• 1 can mushroom soup (undiluted)
• 1 can tomato soup (undiluted)
• 1 pt.chicken broth
• 1 tbsp. chili powder
• 1 tsp. tobasco sauce
• 1 Hen or 2 lg. Fryers
• 1 lb. elbow spaghetti
• 1 lb. grated cheddar cheese
• salt to taste

1. Broil chicken until tender, remove meat from bones and cut into bite-size pieces. Cook celery, onion, and bell pepper in margarine until tender. Add mushroom, tomato soup, chicken broth, chili powder, tobasco sauce, and salt to taste. Mix with cooked deboned chicken and spaghetti; cooked and drained. Put into a 11x15 in. pan, sprinkle with grated cheese and cook at 350u0b0 until bubbly - about 30 minutes.
2. Serves 15-20.

celery, onion, bell pepper, margarine, mushroom soup, tomato soup, broth, chili powder, tobasco sauce, hen, elbow spaghetti, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68245 (may not work)