Chicken Spaghetti

This recipe is delicious and easy. A friend shared it years ago and it has become a staple in the Beard home. It can be doubled and half frozen in a 9- by 13-inch pan for preparation later.

4-5 chicken breasts (or 1 hen)

1 stick butter

1 c. onions, chopped

3 c. celery, chopped

1 lg. bell pepper, chopped

1 pint chicken broth (more if needed)

1 can cream of mushroom soup

1 can tomato soup

1 Tbsp. chili powder

1 pkg. spaghetti, cooked

1 c. cheddar cheese

Boil chicken, cook, debone and cut up.

Melt butter, add onions, celery and pepper. Cook until tender.

Add broth, soup, chili powder and chicken. Stir in cooked, drained pasta.

Put in 350-degree oven topped with cheese for about 15 minutes, or until cheese is hot and bubbly.

Serve with hot, buttered French bread and a side salad.

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