Chicken Spaghetti

Place quartered chicken, 6 cups water, 1 teaspoon salt, peppercorns and bay leaves in a large pot.

Bring to a boil; reduce heat, cover and simmer 45 minutes or until tender.

Allow chicken to cool; skin, bone and dice it.

Skim fat from broth. Discard bay leaves and peppercorns and save 4 cups broth.

Cook spaghetti until barely tender and drain.

Combine all ingredients. Place in a 2 1/2-quart greased casserole and bake at 350° for 1 1/2 hours or until most broth is absorbed.