• 1 hen, boiled and deboned (save stock)
• 2 cups celery, chopped
• 2 large onions, chopped
• 1/2 medium bell pepper, chopped
  Brown the above in small amount of vegetable oil,
  then add:
• 1 small can sliced mushrooms
• 1/2 can cream of mushroom soup
• 1 can diced tomatoes (and juice)
• 1/2 can tomato paste
• 4 cups stock (from cooking hen)
• 2 boxes spaghetti, cooked and drained
• 1 cup cheddar cheese, grated
• 1 small jar pimento, chopped fine

Brown veggies. Add mushrooms, soup, tomatoes,
tomato paste, deboned hen and stock. Simmer 45
minutes. Add cooked and drained spaghetti. Pour
into an oven-proof casserole dish. Sprinkle with
cheese and pimento. Cook at 350 degrees
until cheese is melted. Serves 8 to 10.