Chicken Spaghetti

4 to 5 pounds chicken breast (I use bone-in,
skin-on)
1 (48-ounce) can V8 juice
1 large bell pepper, chopped
1 large onion, chopped
1 stick margarine
2 teaspoons salt
2 teaspoons paprika
1 Tablespoon worcestershire sauce
1 pint whipping cram
1/2 pound grated extra sharp cheese
1 (10-ounce) jar sliced mushrooms
1 pound angel hair spaghetti

Bring chicken to a good boil and reduce heat; cook until tender. Cut into bite-size pieces. Melt margarine and saute onions and peppers until tender. Cook spaghetti in chicken broth until tender; drain and rinse in cold water. Mix cooked chicken,
vegetables and cooked spaghetti; place into a turkey roaster. Add salt, paprika, worcestershire sauce and mix well. Add V8 juice; stir well, until thoroughly
mixed. Cover roaster tightly and cook at 300º for 45 minutes, stirring well at 15-minute intervals. Remove from oven and add grated cheese, mushrooms and
cream (not whipped). Place into proper-size dishes for heating well before serving.