Chicken Tetrazzini

• 2 tablespoon shortening
• ¾ cup celery, diced
• ½ cup green peppers, diced
• ¼ cup onion, minced
• 1 can cream of mushroom soup
• 1 cup milk
• ⅓ cup parmesan cheese
• ¼ pound sharp cheddar cheese, grated
• 1 teaspoon salt
• ⅛ teaspoon Worcestershire sauce
• 1 ½ cups chicken, cooked and diced
• ½ (8 oz.) package spaghetti, cooked

Preheat skillet and melt shortening. Saute celery, pepper and onion until tender, but not brown. Blend soup and milk and add to mixture. Add cheese, salt and pepper and Worcestershire sauce, stirring until cheese melts. Add chicken and heat thoroughly. Combine mixture with cooked spaghetti.