2 fryers (4-5 lbs. total)
3 ribs celery, chopped
1 green pepper, chopped
2 onions, chopped
2 gloves garlic, crushed
1 (4 oz.) can mushroom stems and pieces
1 (10 oz.) pkg. spaghetti, broken
1 (1 lb.) can tomatoes, chopped
2 tbsp. chopped ripe olives
1 can condensed cream of chicken soup
Salt and pepper
Paprika
Few dashes Lea & Perrins
1 lb. Velveeta cheese, chopped

Simmer chicken until tender in well-seasoned water. Remove chicken and broth; measure 1 quart broth back into pot. Bone and dice chicken; set aside. Into broth put celery, green pepper, onion, garlic and mushrooms. Let cook a few minutes, then add spaghetti and cook until spaghetti is done. Add tomatoes, olives, soup, salt, pepper and paprika. Add Lea & Perrins sauce and cheese to boned chicken; then add to spaghetti mixture.