1 lg. whole chicken, remove bones and skin
9 oz. spaghetti, cook in chicken broth

WHITE SAUCE:

1/4 c. butter
3/4 c. flour
1 qt. milk
Salt and pepper
1 lb. American cheese
1 lb. Old English cheese
1 tsp. pepper
1 onion, chopped
1 lg. can chopped mushrooms
1 can black olives, chopped

Boil chicken in Dutch oven, covering entire chicken with water. Boil for 35 to 40 minutes, using low heat. Cook until juices run clear when pierced with knife. Remove chicken and allow to cool and remove bones and skin and shred chicken in large pieces. Heat broth to cook pasta according to directions. Meanwhile, prepare white sauce in medium saucepan. Combine pasta, chicken, and white; pour into baking dish. Bake for 30 minutes at 350 degrees.