Chicken Tetrazzini

• 4 lb. chicken breasts, cooked and shredded
• 6 ribs celery, chopped
• 2 large onions, chopped
• 1 bell pepper, cut into 1/4-inch dices
• 1/2 lb. fresh mushrooms, sliced
• 1 stick butter
• 2 c. chicken stock or more
• 1 Tbsp. Worcestershire sauce
• 1/2 lb. Cheddar cheese, grated
• 2 cans cream of mushroom soup
• 1 c. mayonnaise
• 1/2 lb. spaghetti, cooked just until tender (in chicken stock if possible)
• 1 small bottle stuffed olives, sliced
• 2 c. buttered bread crumbs, mixed with 1/4 c. Parmesan cheese
• salt and pepper to taste

1. Cook celery, onions and bell pepper in butter until tender. Add mushrooms and cook for a short time.
2. Add 2 cups stock and Worcestershire sauce.
3. Add soup, cheese and mayonnaise; stir well. Add chicken, spaghetti, salt and pepper.
4. Add more stock if it seems too dry.
5. Put in 9 x 13-inch baking dish.
6. Top with bread crumb mixture.
7. Bake at 350u0b0 for 1 hour.
8. Makes 16 servings.

chicken breasts, celery, onions, bell pepper, fresh mushrooms, butter, chicken, worcestershire sauce, cheddar cheese, cream of mushroom soup, mayonnaise, tender, olives, buttered bread crumbs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799919 (may not work)