2 lg. fryers
1 can cream of tomato soup
1 can cream of chicken soup
2 bunches green onions, chopped
5 toes garlic
2 sm. cans mushrooms, sliced
2 lbs. spaghetti
1 lg. onion, chopped
4 ribs celery
1 bell pepper, chopped
1 (2 oz.) bottle stuffed olives, sliced
1 tsp. chili powder
1 sm. box Velveeta cheese
1 stick butter

Save water that you boil your fryers in. Boil fryers, cool, then pull meat from the bones, set aside. Melt butter in a large frying pan, saute onions, celery, bell pepper and garlic. Add meat, soup and chili. Season to taste. Add mushrooms and cut up cheese (jalapeno cheese may be used). Remove from heat. Boil spaghetti in the water that you boiled the chicken in, do not rinse spaghetti. Mix the spaghetti and meat mixture mixing well.

You may add a little of the broth that you boiled the spaghetti in to make the dish a little more juicy. Put in a casserole and bake 30 minutes at 350 degrees. Cover casserole with foil.

This makes quite a large dish so you can divide into according size dish you wish to serve and freeze rest. Thaw and cook as directed.