Chicken Tetrazzini

• 1 large hen or 2 whole chicken breasts
• 1 stalk celery
• 1 small onion
• 1 can mushroom soup
• 1 small jar Old English cheese
• 1 small pkg. fine spaghetti
• 1 small can mushrooms
• 1 Tbsp. Worcestershire sauce
• 3/4 c. chicken stock
• buttered bread crumbs

1. Cover chicken with water.
2. Cook with small onion, stalk of celery and celery leaves.
3. Add salt.
4. Cook until tender (about 2 hours for hen).
5. Combine in saucepan 3/4 cup of stock (substitute 1/2 cup stock, 1/2 cup white wine), mushroom soup, juice from can of mushrooms, cheese and Worcestershire sauce.
6. Cook until smooth. Add mushrooms.
7. Cook spaghetti in chicken stock, adding bouillon cube if not enough stock.
8. Put 1/2 of the spaghetti in casserole dish, then 1/2 chicken, then 1/2 sauce.
9. Repeat layers.
10. Top with buttered bread crumbs.
11. Bake 20 to 30 minutes in a 350u0b0 oven. Serves 8.

hen, celery, onion, mushroom soup, english cheese, fine spaghetti, mushrooms, worcestershire sauce, chicken stock, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342188 (may not work)