Chicken And Spaghetti

• 1 (4 or 5 lb.) chicken hen, boiled in salted water until tender and deboned
• 1 head chopped celery
• 1 large onion, chopped
• 1 bell pepper, chopped
• garlic to suit taste
• 1 (4 oz.) can chopped pimento
• 1 (16 oz.) can tomato sauce
• 1 can Ro-Tel with green chilies, chopped
• 1 large can sliced mushrooms

1. Remove fat from chicken broth (approximately 3 quarts) used to cook chicken and add celery, onion, bell pepper, garlic, pimento, tomato sauce, Ro-Tel and mushrooms.
2. Cook until vegetables are tender.
3. Add chicken.
4. Adjust amount of broth if required to cook a large package of long spaghetti.
5. Just before spaghetti is done, add 1 can of cream of mushroom soup (mix with small amount of broth before adding to mixture).

chicken hen, celery, onion, bell pepper, garlic, pimento, tomato sauce, rotel, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551399 (may not work)