4 chicken breasts, cut into cubes (I use boneless & skinless)
1/2 (16 oz.) box spaghetti
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of cheddar cheese soup
1 (6 oz.) can sliced black olives (Pearls)
1 small onion, chopped
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 cup chopped celery
1 cup Mexican "fiesta" style cheese, for sprinkling at end

Bring spaghetti to a boil for 10 to 12 minutes. Drain.

Mix all remaining ingredients (except cheese) together, then combine with spaghetti (whole or cut) in a casserole dish.

Put in oven at 350°F for 1 hour

After cooking for 1 hour remove from oven and sprinkle cheese over entire dish.

Submitted by: John Boykin