Chicken Spaghetti

• 2 c. chopped celery
• 2 sticks butter (1 c.)
• 1 can cream of celery soup
• 1 tsp. salt
• 3 c. chicken, cooked and cubed
• 2 c. chopped onion
• 1 can cream of chicken soup
• 3/4 c. stuffed green olives, sliced
• 1/2 tsp. pepper
• 1 (12 oz.) pkg. vermicelli spaghetti

1. Saute celery and onion in butter until soft.
2. Add chicken soup, celery soup, olives, salt, pepper and chicken.
3. Put spaghetti in large amount of salted boiling water.
4. Let return to rolling boil; cover and remove from stove.
5. Let stand 20 minutes without opening.
6. Drain spaghetti and add chicken mixture, mixing well.
7. This may be served immediately with Parmesan cheese or it may be placed into a 13 x 9 x 2-inch baking dish, dotted with butter and sprinkled generously with Parmesan cheese, heated until bubbly in a 350u0b0 oven.
8. Tastier when prepared the day before.

celery, butter, cream of celery soup, salt, chicken, onion, cream of chicken soup, green olives, pepper, vermicelli spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844304 (may not work)