Chicken and Spaghetti

The day before, put the chicken in the crock pot with a small amount of water and cook for 8 hours. Cool, de-bone and chunk up the chicken, saving the broth.

In a skillet over a low flame, melt the butter. Add chopped celery, onion, and bell pepper. Cook til tender. Add worchestershire sauce, tomatoes, mushrooms, and soup. Simmer on low while you cook the spaghetti (according to package directions) in the reserved chicken broth. You want the spaghetti to be al dente. Drain the pasta and add it to the rest of the ingredients, including the chicken.

Place in 13×9 casserole dish. At this point you can refrigerate it until later, or top with some grated cheddar and bake til bubbly; about 45 min. This dish freezes well.