1 2 1/2-3-pound stewing chicken
1 small yellow onion
1 clove garlic
1 small green bell pepper
1 8-ounce can tomato sauce
1 16-ounce can whole tomatoes
1 medium bay leaf
1/2 tsp. sweet basil
1 11 1/2-ounce can mushroom soup
1 8-ounce can sliced mushrooms
12 ounces uncooked spaghetti

Boil chicken in a 4-quart pan using salted water to cover chicken. Cook until meat falls off bones, about 2 1/2 hours. During this time, sauté onions, garlic and green pepper using 2 tbsp. butter in a 2-quart saucepan until lightly brown. Add tomato sauce, tomatoes, basil, bay leaf and simmer for 20 minutes. Remove chicken and save broth to cook the spaghetti in, using the same pot. Drain off any liquid left after the spaghetti is done. Add the boned chicken, mushrooms, soup and tomato sauce. Mix thoroughly and heat. Remove the bay leaf and season as desired.