CHICKEN & SPAGHETTI

1/3 cup margarine

1/4 cup chopped onion

couple cloves garlic, minced

1 can mushroom soup

2 cups chicken stock (save from cooking chicken)

salt and pepper

1/4 cup flour

3 cups cooked diced chicken

1 cup canned tomatoes (diced)

1/4 lb. sharp grated cheese

9 oz cooked spaghetti.

Sauté onion & garlic, add flour, cook to desired color; add soup and stock. Cook to desired thickness. Remove from heat; add chicken, tomatoes, & cheese. Mix with cooked spaghetti and place in greased casserole. Bake 25 min in 375 deg oven