1 chicken (2 1/2 to 3 lbs.), cut up
2 c. hot water
2 c. onion, chopped
1 c. celery, chopped
1 c. green pepper, chopped
1 1/4 tsp. cayenne pepper
1/2 tsp. black pepper
2 1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. garlic powder (more if needed)
1 tsp. parsley flakes
1 tsp. Worcestershire sauce
1 jar (3 oz.) olives, drained & chopped
1 can (4 oz.) mushrooms, drained
1 c. dry white wine
12 oz. thin spaghetti
2 1/2 c. boiling water
2 tbsp. butter
1/3 c. Parmesan cheese
1 c. cheddar (sharp) cheese, grated
1/3 c. Italian bread crumbs

In 3 quart dish mix chicken, water, onion, celery, green pepper, other peppers, salt, garlic, poultry seasoning, parsley, Worcestershire sauce. Cover and microwave on high for 30 minutes. Remove chicken from broth, debone, chop into chunks. Set aside.

To broth add olives, mushrooms, wine and spaghetti (broken in small pieces), hot water and butter. Microwave on high for 15 to 20 minutes, uncovered, until tender. Put in 7 x 11 inch casserole or 4 quart dish.

Mix in Parmesan cheese and chicken. Sprinkle with cheddar cheese, then bread crumbs. Microwave on high for 8 minutes, covered with wax paper to prevent spattering.