Chicken Spaghetti Casserole

• 8 oz. regular size spaghetti
• 1 can mushroom soup
• 6 stalks celery, chopped
• 2 large onions, chopped
• 1 pt. chicken broth
• 8 oz. can ripe olives, chopped (optional)
• toasted almonds
• grated Cheddar cheese
• 4 whole chicken breasts

1. Saute celery and onions.
2. Add chicken broth.
3. Cook spaghetti and set aside.
4. Cook chicken; take off bone and cut into bite size pieces.
5. Add all together.
6. Then, add mushroom soup, olives, spaghetti and toasted almonds.
7. Put in a large baking dish and let stand for 1 hour.
8. Bake for 30 minutes at 325u0b0.
9. Take out and sprinkle cheese over top and continue baking for 15 minutes or until cheese is melted and slightly browned.

regular size spaghetti, mushroom soup, stalks celery, onions, chicken broth, ripe olives, almonds, cheddar cheese, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937399 (may not work)