CHICKEN SPAGHETTI CASSEROLE II

CHICKEN SPAGHETTI CASSEROLE II
"A creamy comfort food casserole containing the flavors of chicken
Spaghetti, mushrooms and cheese"

1 (2-3 lb.) whole chicken
1-1/2 cups chopped celery
1 cup chopped onion
1 tsp. dried parsley
1 (16-oz.) package uncooked spaghetti
1 (8-oz.) package Cheddar cheese
2 (10.75-oz.) cans cream of mushroom soup
1 (6-oz.) can sliced mushrooms, drained

Bring a pot of salted water to boil. Add chicken and boil for 35-45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred, set aside.

In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8-10 minutes or until spaghetti is at dente. Drain, reserving 1 cup of broth.
Preheat oven to 350^.

Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9-x-13-inch baking dish and sprinkle with the cheese.

Bake at 350^ for 20 minutes, or until cheese is melted and bubbly.

Yield: 9 servings.