1 lb. pkg. spaghetti
Salt and pepper to taste
1 stick butter
3/4 tsp. celery
1 sm. can tomato sauce
1 sm. can mushroom sauce
1 c. salad olives
1 can English peas, if desired
1 lg. chicken, fryer
1-2 cloves garlic
1 lg. onion
3/4 c. bell pepper
1 can Ro-Tel tomatoes
1 sm. jar pimentos
2 tbsp. Worcestershire sauce
3/4 c. shredded cheddar cheese

Add salt and garlic to chicken and water. Boil until tender. Boil spaghetti in broth. Cook down butter, onions, celery, and bell pepper until tender. Add to Ro-Tel tomatoes, sauce, mushrooms, pimentos, olives, and Worcestershire sauce. Debone chicken and add to sauce. Simmer and add cooked spaghetti. Add peas if desired. Heat 30-45 minutes in casserole dish and finally melt cheese topping.