2 chickens, boiled and cooled in broth
1 c. chopped celery and onion
3 tbsp. butter for frying celery and onion
2 c. chicken broth
1 can mushroom soup
1/2 lb. thin spaghetti, cooked and drained

Remove chicken from bone and cut into bite size pieces. Fry celery and onion in butter until clear but not brown. Mix chicken broth and mushroom soup, celery and onion. Stir into cooled spaghetti, olives, cheese; season to taste with salt and pepper. Spread into shallow baking dish. Sprinkle with buttered bread crumbs and almonds. Heat in 350 degree oven until heated through and slightly brown; about 25 to 30 minutes. Will freeze.