4-5 lb. chicken, cooked & shredded
1 med. onion, chopped
1 lb. can tomatoes
1 c. tomato juice
1 tsp. Worcestershire
1 clove garlic or garlic salt
1 lg. bay leaf
Salt & pepper to taste
1 pt. chicken broth
1 can chopped mushrooms
1 can ripe black olives, sliced
8 oz. cooked spaghetti
3/4-1 lb. American or Velveeta cheese, grated

Saute onion in butter or oil until clear. Simmer all ingredients, except cheese, for 30 minutes. Spray 9 x 13 inch pan with Pam. Alternate layers of spaghetti and cheese, beginning and ending with spaghetti. Bake at 350 degrees for 1 hour (until cheese is melted through). When doubling recipe, use 4 cans broth and 2 cups tomato juice.