Chicken Spaghetti

• 3 or 4 lb. chicken
• 2 qt. chicken broth
• large box of spaghetti
• 2 Tbsp. butter
• 3 large white onions
• minced parsley
• 1/2 Tbsp. Worcestershire sauce
• 2 cans tomato sauce
• dash of red pepper
• 1 lb. sliced mushrooms
• 1/2 lb. sharp cheese

1. Boil chicken and cut into bite size pieces.
2. Save broth.
3. If you don't have enough to make 2 quarts, then add a can of chicken broth.
4. Cook large size package of spaghetti in broth.
5. Add salt to suit taste.
6. Put into a skillet
7. butter and fry onions with a pinch of minced parsley.
8. Then add Worcestershire sauce, tomato sauce, dash of red pepper and mushrooms, juice and all.
9. If you don't feel as if there is enough sauce, add a can of tomato soup. About half hour before serving, add chicken and 1/2 pound sharp cheese.
10. Serves 8 to 10.

chicken, chicken broth, butter, white onions, parsley, worcestershire sauce, tomato sauce, red pepper, mushrooms, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6755 (may not work)