2 lb. boiled chicken, cut in bite-size pieces (save broth)
1 lg. can mushrooms
1 med. jar olives (optional)
1 lg. & 1 sm. can tomatoes
1 lb. spaghetti
1 lb. sharp cheese, grated
6 med. onions, chopped
1 lb. bacon

Fry bacon in large pan. Pour off half grease and add onions to simmer in remaining grease in pan. Add tomatoes to onions and cook down about 5 minutes. Then add chicken pieces, mushrooms and olives. Cook spaghetti in broth. Add salt and pepper to taste.

Put thin layer of drained spaghetti in large casserole (13 x 9 inch). Add some tomato mixture over spaghetti layer. Add some crumbled bacon, then add some grated cheese. Repeat layers again and end with spaghetti topped with cheese. Bake 25 minutes at 350 degrees.