Chicken Spaghetti

• 1 (3 to 3 1/2 lb.) broiler fryer
• 1 tsp. salt
• 1 (12 oz.) pkg. spaghetti
• 1 green pepper, chopped
• 1 onion, chopped
• 3/4 c. chopped celery
• 2 Tbsp. butter or margarine, melted
• 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
• 1 (8 1/2 oz.) can green peas, drained
• 1 (8 oz.) pkg. process cheese spread, cut into 1/2-inch cubes
• 1 (4 oz.) jar diced pimento, drained
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 1 Tbsp. chili powder
• sliced ripe olives (optional)
• chopped fresh parsley (optional)

1. Place chicken and salt in a Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender.
2. Remove chicken from broth and let cool.
3. Set aside 1/4 cup broth; reserve remaining broth for other uses.
4. Bone chicken and chop; set aside.

salt, spaghetti, green pepper, onion, celery, butter, cream of mushroom soup, green peas, process cheese spread, pimento, olives, chili powder, olives, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856233 (may not work)