(by Niya Nolting)
1/2 c. celery, chopped
1/2 c. onion, chopped
1 lb. chicken, cut into pieces
1 lb. spaghetti
2 cans (10 1/2 oz. each) condensed cream of mushroom soup
8 oz. can button mushrooms
1/3 c. parsley, chopped
1/3 c. sherry
8 oz. cheddar cheese, grated
Bring 4 quarts of water to boil with celery, onion, and chicken.
Lower heat and cook for 30 minutes, then strain, reserving water.
Remove skin and bones from chicken, shred the meat, and set aside.
In same pot of water, cook spaghetti to half the time on package directions, then let it sit in the pot to absorb water.
Heat mushroom soup with mushrooms, parsley, and sherry.
Toss with spaghetti and shredded chicken.
Top with grated cheddar cheese.
(Read Relinquish, the story that accompanies this recipe.)