5 lbs. chicken
1 stick butter
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onions
1 c. mushrooms
4 oz. jar pimento
1/2 c. ripe olives
1 can mushroom soup
1/2 lb. Velveeta cheese
1 lb. spaghetti

Cook, debone and cut chicken into bite-sized pieces. Reserve broth for cooking spaghetti. Saute onions, celery and bell pepper in butter about 5 minutes or until tender, add to undrained spaghetti. Add soup, mushrooms, pimento, and olives to spaghetti. Simmer until hot. Add cheese and stir until melted.