My Mother'S Chicken Spaghetti

• 2 chickens or 1 hen, boiled & chopped into bite sized pieces
• 2 boxes long spaghetti, cooked
• 1 cup chopped celery
• 2 bell peppers, chopped
• 2 garlic pods, minced
• 2-3 medium onions, chopped
• mushrooms, sliced
• 4 cups broth, saved from cooking chicken
• 1 can mushroom soup
• 1 can tomato soup
• 1 can tomato paste
• 2 cups shredded cheddar cheese

1. Cut chicken into pieces. Legs, wings, thighs, breasts, place in cooking pot covered with water, boil until cooked.
2. Let cool, save broth. Chop into bite sized pieces. Set aside.
3. Cook spaghetti noodles al dente. Wash in cold water, drain, coat with olive oil. Set aside.
4. Using above broth, cook the celery, bell peppers, onions, garlic, mushrooms (add at very end( until tender.*
5. In a big bowl mix 2 cups of broth with the soups. Add remaining ingredients:
6. -chicken
7. -spaghetti
8. -veggies
9. Cook in 9x13 pan, 325 F for 1 hour. In the last 30 minutes, cover dish with grated cheese.
10. *Note: can add 'dried onion soup mix' to veggies while cooking for additional flavor.

chickens, long spaghetti, celery, bell peppers, garlic, onions, mushrooms, broth, mushroom soup, tomato soup, tomato paste, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/my-mothers-chicken-spaghetti-50034097 (may not work)