Chicken Spaghetti

Ingredients:

5-6 pound hen

1 bay leaf

1 1/2 teaspoons salt

1/2 lemon

4 chicken bouillon cubes

1 package (8 ounces) thin spaghetti, cooked as directed

2 cans (16 ounces each) tomatoes

1 cup celery, chopped

1/2 cup onion. chopped

1/2 bell pepper, chopped

1 large can mushroom stems & pieces

1/2 cup chicken stock

1/2 pint cream

1 cup sharp Cheddar cheese, grated

Directions:

Cut the chicken in pieces and place in a large cooking pot. Cover with water and add bay leaf, salt, lemon and bouillon cubes. Cook until tender, about 45 minutes to 1 hour. Refrigerate chicken in broth overnight if convenient. Strain and reserve chicken stock for sauce. Debone chicken and cut into small cubes.

In a medium saucepan, mix tomatoes, celery, onion, pepper, mushrooms and chicken stock. Simmer until celery is tender. Combine sauce, chicken and spaghetti. Add cream, then cheese. If mixture is too thick, add a little more chicken broth to reach desired consistency.

Yields 12 servings.