This is how I wrote down the recipe as she recited it to me years ago:
Boil or bake chicken. Pick meat off. Use broth to cook onion, green pepper, celery, and spaghetti (12 oz. - 1 lb.) in. Add water if necessary. Mix together chicken, spaghetti, onion, pepper, 1 can cream of mushroom soup, and 1 can cream of chicken soup. Put in baking dish. Place grated cheese on top and bake at 350 degrees until hot.
I was reluctant to try this recipe before now because whole chickens kind of gross me out, but I knew it just wouldn't be the same if I substituted boneless, skinless chicken breasts. Using Mom's instructions, I salted and peppered the whole chicken, covered it with water, and boiled it for about an hour last night. After letting it cool, I picked as much meat off the bones as I could and saved the broth. This evening, I cooked a pound of spaghetti, two stalks of celery, chopped, and an onion, also chopped, in the broth. (I omitted the green pepper.) Then, I mixed all that with the cans of soup and the chicken, put it all in a 13" x 9" glass dish, put about two cups of shredded cheddar cheese on top, and baked it for about 20 minutes.
I'll probably need to make this several more times before it tastes as good as I remember, but it was good. Nathan liked it, too.
Oh, and unless you have five hungry sons like Grandma did, you'll probably be able to freeze half of it or give it to your friends who've just had a baby or your neighbor who's been in the hospital.