Chicken Spaghetti Bake

• 1 (3 to 4 lb.) chicken
• 2 c. water
• 1/2 lb. spaghetti
• 1 Tbsp. salt
• 3 Tbsp. margarine
• 1 large onion, chopped
• 1 c. celery, chopped
• 1 pt. chicken stock
• 1 can cream of mushroom soup
• 1/2 lb. grated Cheddar cheese
• 1 Tbsp. Worcestershire sauce
• 2 tsp. salt
• 1/2 tsp. pepper

1. Boil chicken in salted water until tender.
2. Save stock and remove bones and skin from chicken.
3. Cut meat into bite-size pieces and set aside.
4. Break spaghetti into short lengths and cook according to directions on package.
5. Drain and blanch spaghetti; set aside.
6. Place margarine in a large saucepan.
7. Add onion and celery.
8. Cook over low heat for a few minutes or until onion and celery is soft.
9. Add chicken stock and simmer 15 minutes.
10. Add mushroom soup, a little at a time, stirring constantly.
11. Then add grated cheese, Worcestershire sauce, salt and pepper.
12. Add spaghetti to this mixture and let stand for 1 hour.
13. Add chicken to spaghetti mixture and mix well.
14. Bake at 350u0b0 for 30 minutes. Serves 10 to 12.

chicken, water, spaghetti, salt, margarine, onion, celery, chicken stock, cream of mushroom soup, cheddar cheese, worcestershire sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=535669 (may not work)