4-6 chicken breasts, skin removed
1/2 c. chopped onion
1/2 c. chopped green pepper
4 oz. can sliced mushrooms
8 oz. can ripe olives
12 oz. pkg. spaghetti
4-6 tbsp. chopped pimento
12 oz. pkg. frozen peas
Celery salt, salt and black pepper, seasoned salt (optional)
1 1/2 c. grated Cheddar cheese

Cook chicken, reserving 6 cups chicken stock. Bone chicken and cut into coarse pieces. Saute onion, green pepper and mushrooms, drained (reserve liquid). Add liquid from mushrooms and ripe olives to stock and bring to boil, then add spaghetti. Cook until tender. Add cut-up chicken, sauteed mixture and pimento, ripe olives, peas and seasoning salts. Pour half the mixture into 3 quart baking dish. Sprinkle 3/4 cup grated cheese over mixture. Pour remaining mixture over all, then top with remaining cheese. Bake covered 30-40 minutes; uncover and bake 15 minutes longer - serve hot. Temperature to bake is 325 degrees. Serves 8 to 10.