Chicken-N-Spaghetti

• 1 whole chicken
• 8 cups (1900 ml) of water
• 1 large onion, chopped
• 2 carrots, cut up
• 2 stalks of celery, cut up
• 3 chicken boullion cubes
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) oregano
• 1 tsp (5 ml) marjoram
• salt and pepper, to taste
• 1 28 oz (784 grm). can crushed tomatoes
• 1 tsp (5 ml) crushed garlic
• 1 lb (.5 kg). spaghetti, broken into pieces
• 1 smalll can sliced black olives
• 1 small can mushroom pieces (with juice)
• generous dash of Worcestershire sauce and hot sauce
• 2 cups (475 ml) shredded cheddar cheese

1. Boil chicken in 8 cups (1900 ml) of water with onion, carrots, celery, boullion cubes, garlic powder, oregano, marjorm, salt and pepper.
2. After chicken in done, remove from broth and let cool, then debone.
3. Strain broth, put vegetables aside.
4. Put strained broth back in large pot.
5. Add garlic and tomatoes to the broth and boil for 15 minutes.
6. Add spaghetti and boil for 12 minutes.
7. Add remaining ingredients except for cheese and mix.
8. Put into a large roasting pan, sprinkle with cheese on top then take a fork and gently stir cheese into spaghetti.
9. Heat in the 350 degree (175 C.) oven until hot.

chicken, water, onion, carrots, stalks of celery, chicken, garlic, oregano, marjoram, salt, tomatoes, garlic, smalll, mushroom, generous, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/000631 (may not work)