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CHICKEN CACCIATORE

1 (5 lb.) hen
1 1/4 sticks butter
3 cloves garlic
1 sm. can mushrooms
1 c. stock
1/2 box spaghetti (or enough for number of servings)
1 med. onion
1 lg. can tomatoes
Salt

Boil the chicken and chop it into small bite-sized pieces.

In casserole, melt butter and saute onion and garlic. Add tomatoes, mashed with juice. Add mushrooms. Add 1 cup stock and chopped chicken.

Cook spaghetti separately and add it into the casserole, if desired, or serve on a plate with cacciatore over it.

When you are ready to serve, add grated cheese or bread crumbs on top of the casserole and heat approximately 30 minutes. Must be prepared day before serving.