Chicken Spaghetti

• 1 (4 lb.) chicken or hen
• 1/2 lb. bacon
• 6 to 8 medium onions, chopped
• 1/2 c. celery, chopped
• 1 large can tomatoes
• 1 or 2 cans cream of mushroom soup
• 1 medium jar stuffed green olives
• 8 oz. spaghetti
• grated sharp cheese

1. Cook chicken until tender; remove from bones and cut into bite size pieces.
2. Save broth.
3. Fry bacon until crisp.
4. Break into small pieces.
5. Saute onions and celery in bacon fat.
6. Add tomatoes, soup, drained olives, chicken and bacon.
7. Cook spaghetti in broth and add to chicken mixture.
8. Salt and pepper to taste; mix well.
9. Cover with grated cheese.
10. May use two 9 x 9-inch casseroles or one 3-quart casserole.
11. Bake at 350u0b0 for 35 minutes or until thoroughly heated.

chicken, bacon, onions, celery, tomatoes, cream of mushroom soup, green olives, spaghetti, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564412 (may not work)