Chicken Spaghetti

• 3 or 3 1/2 lb. chicken or chicken breast
• 1 tsp. salt
• 12 oz. thin spaghetti
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3/4 c. chopped celery
• 2 Tbsp. margarine
• 1 can cream of celery soup
• 1 (8 1/2 oz.) can green peas
• 1 c. cubed Velveeta cheese
• 1/2 c. stuffed olives, sliced
• 2 Tbsp. Worcestershire
• 1 small can tomato sauce
• 3 Tbsp. sugar
• 1 tsp. red hot sauce
• black pepper to taste

1. Cook chicken and salt in water until tender.
2. Remove from broth and remove bones.
3. Set aside broth.
4. Coarsely chop chicken. Cook spaghetti as directed on package.
5. Drain.
6. Saute pepper, onions and celery in margarine until tender.
7. Add chicken, spaghetti, 1/2 cup broth or more and soup (undiluted).
8. Add peas (drained), cheese, sliced olives, Worcestershire, tomato sauce, sugar, hot sauce and black pepper.
9. Stir well.
10. Spoon into casserole dish.
11. Cover and bake at 350u0b0 for about 40 minutes. Serve while warm.

chicken, salt, thin spaghetti, green bell pepper, onion, celery, margarine, cream of celery soup, green peas, velveeta cheese, stuffed olives, worcestershire, tomato sauce, sugar, red hot sauce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361118 (may not work)