Chicken and Spaghetti

• 1 chicken
• 8 cups water
• 2 1/2 teaspoons salt
• 1 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 cup canola oil
• 2 cups celery, diced
• 1 large onion, diced
• 1/2 cup green pepper, diced
• 8 ounces thin spaghetti
• 1 can cream of mushroom soup (10-3/4 ounces)
• 1 can cheddar cheese soup (11 ounces)
• 1 cup sharp cheddar cheese, shredded

1. Bring chicken, water, salt, garlic powder, and pepper to a boil in large dutch oven.
2. Cover and reduce to simmer at least one hour, or until chicken is easily removed from bone.
3. Cool chicken in broth, then bone, skin and dice coarsely and set aside. Save broth.
4. Heat oil in fry pan, add celery, onion, and green pepper. Saute 10 to 15 minutes
5. Bring chicken broth to boil; add spaghetti, and cook 9 minutes.
6. Drain spaghetti, save at least 1/2 cup broth. Mix this reserved broth and soups together over low heat.
7. Combine chicken, vegetables, spaghetti and soup in casserole.
8. Sprinkle cheese and bake in 400° F oven 15 to 20 minutes, or until top is golden brown.
9. Cover with aluminum foil and let stand 15 more minutes to blend flavors.

Makes 4 to 6 servings of Chicken and Spaghetti.