INGREDIENTS:

1 large hen (or 2-3 pounds boneless breasts)
12 oz. spaghetti
1 Tbs. butter
1 bell pepper, chopped
1 onion, chopped
1 rib celery, finely chopped
1 can golden mushroom soup
1 can Rotel
1 tub Stoby’s White Cheesedip
1 cup shredded Sharp Cheddar cheese

Boil chicken in large pot with 2 quarts of water.  Boil until tender (30 – 40 minutes).  Reserve broth for cooking spaghetti.  Cool & debone chicken if using hen.  Cut chicken into 1 inch cubes.

Heat butter in skillet.  Sautee pepper, onion & celery until limp.

Break spaghetti in thirds.  Cook spaghetti in broth.  Since the spaghetti will be baked, it is best if the spaghetti is not cooked all the way through at this point.  Drain spaghetti, reserving 1 cup broth.  Add spaghetti back to the pot along with the vegetable mixture, soup, Rotel, cheesedip & shredded cheese.  Mix together & pour into 9x13 pan.  Bake covered at 350 degrees for 45 minutes.  Uncover & continue baking for 15 minutes longer.