Whole chicken
24 oz. pkg. spaghetti
1/2 c. onion
1 stick butter
1 sm. jar pimientos
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can chopped ripe olives
1 tbsp. Worcestershire sauce
1 sm. pkg. Velveeta cheese

Boil chicken and debone. Cook spaghetti in chicken broth. Saute onion in butter. Add soups, pimientos, olives and Worcestershire sauce. Simmer for 15 minutes, stirring occasionally. Mix all ingredients together. Put ingredients in 13x9x2 baking dish. Top with Velveeta cheese. Serve when melted.