Chicken Tomato Spaghetti

Chicken Tomato Spaghetti

1 whole chicken (I use breasts)
1 bay leaf
8 ounces uncooked spaghetti
1 large onion, Chopped
1/2 green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, pressed
3 T. olive oil
1 can cream of mushroom soup
1 (28 ounce) can tomatoes, drained and chopped
1 t. Worcestershire sauce (+)
4 drops hot sauce (+)
1/4 t. pepper
Salt to taste
1 cup cheddar cheese, grated

Simmer chicken with bay leaf until cooked. Remove chicken, discard bay leaf. Cut chicken into bite size pieces, set aside.

Reserve 1/4 cup broth (chicken was cooked in) and set aside. Bring remaining broth to a boil, break spaghetti into thirds and cook until tender (12 ? 15 minutes). Drain and set aside.

Saute onion, green pepper, celery and garlic in olive oil until tender, add to spaghetti. Combine cream of mushroom soup and the reserved 1/4 cup broth, stir into spaghetti mixture. Add tomatoes and chicken, stir well. Pour into a greased 9 X 13 baking dish and top with cheese. Bake at 350? for 20 to 30 minutes, until cheese melts.