Annie Wingate'S Chicken Tetrazzini

• 1 (4 lb.) hen, boiled and shredded (save stock)
• 1/2 lb. spaghetti, broken in short lengths
• 1 c. chopped celery
• 2 chopped onions (medium size)
• 3 Tbsp. butter or oleo
• 1 pt. chicken stock (save remainder)
• 1 can mushroom soup
• 1/2 lb. grated hoop cheese
• 1 small bottle stuffed olives
• 1 Tbsp. Worcestershire sauce
• salt and pepper to taste
• 1/2 to 1 c. chopped pecans

1. Boil chicken until it falls from bone.
2. Remove from stock and allow to cool.
3. Boil spaghetti in remaining chicken stock.
4. Cook celery and onion in oleo in a 3-quart saucepan using low heat. Add 1 pint stock and simmer 15 minutes.
5. Add mushroom soup slowly; add cheese slowly.
6. Stir in the boiled and rinsed spaghetti.
7. Let stand 1 hour.
8. Add shredded chicken and stuffed olives.
9. Add the seasonings and mix well.
10. Put in greased casserole and sprinkle with chopped pecans.
11. Heat, uncovered, in a 350u0b0 oven for 30 minutes.
12. Serves 8 generously.

hen, celery, onions, butter, chicken, mushroom soup, hoop cheese, olives, worcestershire sauce, salt, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244534 (may not work)