2 lb. of diced (cubed) chicken (legs or thighs work best)
1 lg. can of olives, pitted (black or green)
1 (11 1/2 oz.) can of tomato soup
1 (11 1/2 oz.) can of cream of chicken soup
24 oz. of tomato juice
18 to 24 oz. of spaghetti
1 to 2 c. of shredded Cheddar cheese
1 lg. onion
1 lg. green pepper
Chili powder to taste (1 tbsp.)
Italian seasoning (to taste (1 tbsp.)
Garlic powder - to taste (1/2 tbsp.)
Pepper - to taste (1/2 tbsp.)
Honey to taste
Mushrooms

Optional - any spice, vegetable, etc. that you like.

Cook spaghetti as directed on package. Put soup, drained olives and tomato juice in saucepan and heat. Add diced onion and green pepper, that has been sauteed in butter, and spices.

Mix spaghetti and sauce well, place in 2 quart casserole dish, spread with the cheese across the top, cover with foil in put into oven at 350 degrees for 45 minutes then remove foil and cook another 15 minutes.