Chicken Spaghetti

Chicken Spaghetti recipe from Christine Goss of Bruno's Supermarket,

 2 large or 3 medium chicken breast

1 ½ Tbs Vegtable Oil

¾ cup chopped celery

½ cup chopped onion

½ green pepper, chopped

1 cup canned diced tomatoes

1 cup canned tomato sauce

½ cup reserved broth

1 small jar mushrooms, drained

½ Tbs chili powder

1 ½ Tbs Worcestershire sauce

Salt & Pepper to taste

8 oz thin spaghetti

2 cups shredded sharp cheddar cheese

Cook chicken in salted water for approximately 25 minutes

Cool; remove skin and bones; chop chicken; leave the pot of chicken water on the stove

In large skillet, cook the celery, onion and peppers in oil.

Add the diced tomatoes, tomato sauce, mushrooms, chicken broth, chili powder and Worcestershire sauce and the chicken; let simmer for 30 minutes.

Cook spaghetti in the pot you cooked the chicken according to package directions, adding water if necessary.

Combine spaghetti with chicken mixture and top with cheese in a casserole dish.

Bake at 350 degrees for 30-40 minutes or until bubbly.