Chicken Spaghetti

• 1 hen, cooked until tender and deboned
• 1 c. diced celery
• 1 c. diced onion
• 1 c. diced bell pepper
• 1 can mushroom buttons, sliced
• 1 small jar pimentos, chopped
• 1 small jar or 18 stuffed olives, diced
• 1 large (303 size) can tomatoes
• salt and pepper to taste
• 3 pt. broth
• 1 box spaghetti

1. Cook all ingredients except chicken and spaghetti in broth until tender.
2. Cook 1 box spaghetti; drain and add this and chopped chicken to other ingredients.
3. Cook over low heat (simmer) for about 25 to 30 minutes.
4. Pour in baking dish, grate 3/4 to 1 pound Longhorn cheese over top and place in oven just until cheese melts and bubbles.
5. Stuffed olives may be sliced on top if you like it to look pretty.
6. Makes about 6 quarts.
7. Freezes real well. Serve this with green salad, garlic French bread and light dessert.
8. You have a Great Meal!

hen, celery, onion, bell pepper, mushroom buttons, pimentos, olives, tomatoes, salt, broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192877 (may not work)