Chicken-Spaghetti Casserole

• 1 (4 lb.) fryer
• 1 bay leaf
• 8 oz. uncooked spaghetti
• 1 large onion, chopped
• 1/2 medium green pepper, chopped
• 2 cloves garlic, minced
• 3 Tbsp. butter, melted
• 1 (10 oz.) can cream of mushroom soup
• 1 (28 oz.) can tomatoes, drained and chopped
• 1 tsp. Worcestershire sauce
• 4 drops of hot sauce
• 1/8 tsp. pepper
• salt
• 1 c. shredded Cheddar cheese

1. Place chicken and bay leaf in large pan.
2. Cover with salted water.
3. Boil until chicken is tender; cool.
4. Discard bay leaf. Debone and skin chicken; cut into bite-size pieces.
5. Reserve 1/4 cup broth.
6. Break spaghetti into thirds.
7. Cook in broth.
8. Saute onions, green pepper, celery and garlic in butter; add spaghetti. Combine cream of mushroom soup and 1/4 cup reserved broth.
9. Stir into spaghetti mixture; add tomatoes and chicken.
10. Mix well.
11. Add seasonings; mix well.
12. Lightly grease 13 x 9-inch pan; spoon mixture into pan.
13. Bake at 350u0b0 for 20 to 30 minutes or until cheese melts.

fryer, bay leaf, spaghetti, onion, green pepper, garlic, butter, cream of mushroom soup, tomatoes, worcestershire sauce, drops of hot sauce, pepper, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371713 (may not work)