Gabriel'S Heavenly Chicken Spaghetti

• 1 large chicken
• 6 stalks celery, chopped
• 2 medium onions, chopped
• 3 Tbsp. butter
• 1 Tbsp. Worcestershire sauce
• salt and red pepper to taste
• 10 oz. can cream of mushroom soup
• 8 oz. sharp Cheddar cheese, shredded
• 8 oz. uncooked spaghetti, cooked and drained
• 8 oz. bottle stuffed green olives, drained
• 3/4 c. broken pecans

1. Rinse chicken well.
2. Cook in water to cover in saucepan until tender.
3. Drain, reserving 2 cups broth.
4. Cut chicken into bite-sized pieces, discarding skin and bones.
5. Saute celery and onions in butter in saucepan.
6. Add reserved broth, Worcestershire sauce, salt and red pepper; mix well.
7. Simmer for 15 minutes. Stir in soup and cheese gradually.
8. Add spaghetti to soup mixture in saucepan.
9. Let stand for 1 hour.
10. Stir in chicken and olives. Spoon into shallow 10 x 15-inch baking pan.
11. Sprinkle with pecans. Bake at 350u0b0 until heated through.
12. Serves 12.

chicken, stalks celery, onions, butter, worcestershire sauce, salt, cream of mushroom soup, cheddar cheese, green olives, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170561 (may not work)