1/3 c. butter, melted
1 onion, chopped fine
2 stalks celery, chopped fine
1 can cream of chicken soup
2 1/2 c. chicken broth
2 c. cubed, cooked chicken
6 oz. spaghetti (dry, broken in pieces)
1 sm. can mushroom pieces, can use fresh
1 sm. can black olives, chopped
1 tsp. salt
Dash of pepper

Boil and debone chicken. Reserve broth. Melt butter in large skillet. Saute onion and celery. Add soup, broth, mix well. Stir in mushrooms, olives, salt, pepper and chicken. Stir well. Break spaghetti in pieces over mixture. Bring to boil and stir. Sprinkle with Parmesan cheese and paprika. Cover skillet, lower heat and simmer about 1/2 hour. 6 servings.