2/3 tbsp. butter
3/4 c. chopped onion
1 c. chopped celery
3/4 c. chopped green pepper
1 tbsp. flour
1 c. chicken broth
1 c. milk
1 can cream of mushroom soup
1/4 c. pimento, sliced
1/4 c. sliced olives
1/2 c. butter
1 chicken, cooked & diced
3-4 c. cooked spaghetti

Saute onion, celery and green pepper in 2/3 tablespoon butter in a skillet. Add a tablespoon flour and stir to thicken. Add chicken broth, milk, cream of mushroom soup, pimento, olives and butter. Dice cooked whole chicken. Cook spaghetti.

In 9 x 13 inch casserole layer sauce, spaghetti and chicken. Repeat layers. Top with grated cheese and cracker crumbs. Bake at 325 degrees for 45 minutes (until bubbly). "Texas Italians will love it!"