Chicken Spaghetti

A stand-by when I was growing up--this makes a huge amount. It's a bit of work up front, but it gives such a big yield and freezes well that you reap a nice "harvest."

• 1 5-6 pound chicken, cooked and boned (save water you cook the chicken in!)
• 2 large chopped onions
• 1 green pepper, chopped
• 5 cloves garlic, minced
• 2 cans tomato soup
• 2 cans cream of mushroom soup
• 1 stick celery, cut up
• 1 1/2 pounds spaghetti
• 1 can cheddar cheese soup OR 1 c. grated cheese

1. Saute onions, green pepper, garlic in 1/4 cup butter until soft. Add tomato soup, mushroom soup, salt and pepper to taste, and oregano to taste. Add chicken.
2. In broth from chicken (1/2 gallon or more), add 1 stick celery cut up. Boil until tender. Add spaghetti when celery is tender. Cook until almost all liquid is absorbed/evaporated (check noodles).
3. Mix soup mixture and noodles. I like mine kind of saucy, so I add extra milk/bechamel sauce or make a homemade soup substitute and don't make it quite as thick. Add cheese soup or 1 c. grated cheese (stir in). Bake until cheese melts.

Serves 16