1 (3 to 4 lb.) hen (use chicken breasts)
1 (12 oz.) pkg. thin spaghetti
1 green pepper, chopped
1 med. onion, chopped
1/2 c. chopped celery
1/2 c. pitted ripe olives, sliced
1/2 c. green olives, sliced
2 tbsp. melted butter
1 tbsp. sherry
2 (10 1/2 oz.) cans cream of mushroom soup, undiluted
1 c. chicken broth
1/2 c. grated Parmesan cheese

1. Cook hen (or breasts) - cut into bite-size pieces.

2. Cook spaghetti; drain and set aside.

3. Saute green pepper, onion, celery and olives in butter; set aside.

4. Mix sherry with soup

5. Stir in cooked spaghetti.

6. Add enough chicken broth to make a smooth consistency.

7. Add the sauteed ingredients and the cooked chicken.

8. Put in a greased 2 1/2 quart casserole dish.

9. Sprinkle Parmesan cheese on top.

10. Bake at 350 degrees for 20 minutes.

11. Yield: 8 to 10 servings.