Chicken Spaghetti

• 2 fryers
• 3 ribs celery, chopped
• 1 green pepper, chopped
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 can (4 oz.) mushroom stems and pieces
• 1 pkg. (10 oz.) spaghetti, broken
• 1 can (1 lb.) tomatoes, chopped
• 2 Tbsp. chopped ripe olives
• 1 can condensed cream of mushroom soup
• salt and pepper
• paprika
• few dashes Worcestershire sauce
• 1 lb. Velveeta cheese, grated

1. Simmer chicken until tender in well-seasoned water.
2. Remove chicken and broth, measure 1-quart broth back into pan.
3. Bone and dice chicken.
4. Set aside.
5. Into broth put celery, green pepper, onions, garlic and mushrooms.
6. Let cook a few minutes.
7. Then add spaghetti and cook until spaghetti is done.
8. Add tomatoes, olives, soup, salt, pepper and paprika.
9. Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture.
10. (I use half sharp Cheddar and half Velveeta.)
11. Serves 10 to 12.

fryers, celery, green pepper, onions, garlic, mushroom stems, tomatoes, chopped ripe olives, condensed cream, salt, paprika, worcestershire sauce, velveeta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616075 (may not work)