Instructions: Cook chicken in plenty of water. Season with salt to taste. When well done, cool slightly and pick from bones, cut in bite size pieces. Use 2/3 of chicken broth to cook spaghetti (broken in half). Do not rinse, it will rinse away the seasoning.

Chop onions and green peppers and cook in remainder of chicken broth until just tender.

In a large roaster (approx. 16xl2x6-inches), well buttered, put in half the chicken, half of the onion and green pepper mixture along with juice.

Crumble the brick chili; sprinkle half of it over this. Spread on half of the tomatoes, half of mushrooms, half of grated cheese. Add second layer the same way. Cover with foil and bake 2 hours or more. If more liquid is needed use water. This makes a good dish for a carry in meal.

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