Chicken Spaghetti Casserole

• 1 (4 lb.) chicken (breasts works well)
• 1 bay leaf
• 8 oz. uncooked spaghetti
• 1 large onion, chopped
• 1/2 green pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 3 Tbsp. butter
• 1 can cream of mushroom soup
• 1 (28 oz.) can tomatoes, drained and chopped
• 1 tsp. Worcestershire sauce
• 4 drops of hot sauce
• salt and pepper to taste
• 1 c. Cheddar cheese

1. Boil chicken with bay leaf.
2. Chop chicken into bite-size pieces; set aside.
3. Reserve 1/4 cup broth; cook spaghetti in remaining broth and drain.
4. Saute onion, celery, pepper and garlic in butter until tender.
5. Add to spaghetti.
6. Combine mushroom soup and 1/4 cup broth and stir into spaghetti mixture.
7. Add tomatoes and chicken; mix well.
8. Add seasonings and mix well.
9. Spoon into lightly greased 13 x 9 x 2-inch dish.
10. Top with cheese and bake at 350u0b0 for 15 to 20 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383407 (may not work)