2 tbsp. butter
1 can mushroom pieces
1 deboned chicken, save broth
2 cans chicken broth to supplement
Sliced black olives
1 jar pimiento
1/2 onion, finely chopped
2 or 3 stalks celery, chopped into cubes
1/2 moon of cheese, shredded
Enough spaghetti to serve 4 people

Use broth to boil spaghetti in for 10 minutes (don't drain). (I reserve one can to use only if I have to, some chickens have enough juice/water from pressuring for 25 minutes.)

Saute celery and onion in butter until tender. In very large baking dish (or 2 if you evenly divide) mix all ingredients. Bake at 350 degrees for 30 minutes. (Uses no tomato sauce.)