Chicken Spaghetti Casserole

• 1 - 4 lb chicken
• 1 bay leaf
• 8 oz. spaghetti
• 1 lg onion, chpd
• 1/2 med. green onion, chpd
• 2 stalks celery, chpd
• 2 cloves garlic, minced
• 3 T butter, melted
• 1 can Cream Mushroom soup
• 28 oz can diced tomatoes, drained
• 1 tsp worcestershire
• 4 drops tabasco
• 1/2 tsp pepper
• salt to taste
• 1 C cheddar cheese

1. Boil chicken with bay leaf. Drain but save 1/4 C broth. Debone and cut in chunks (or buy broiled chicken and debone)
2. Cook spaghetti in broth. Drain
3. Saute onion, pepper, celery, garlic in butter. Add to spaghetti. Combine soup, 1/4 C broth. Mix with spaghetti. Add tomatoes and chicken. Stir.
4. Add seasonings. Sppon into 9 x 13 baking dish and top with cheese. Bake 350 15 min.

chicken, bay leaf, spaghetti, onion, green onion, stalks celery, garlic, t butter, cream mushroom soup, tomatoes, worcestershire, tabasco, pepper, salt, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chicken-spaghetti-casserole-52075731 (may not work)