6 chicken breasts and broth
2 onions
6 ribs of celery
1 stick of butter
1 can mushroom soup
1/2 lb. sharp cheese, shredded
1 sm. bottle stuffed olives
1 (8 oz.) pkg. thin spaghetti
1 c. chopped pecans

Cook chicken, save broth. Melt butter in large fry pan. Add chopped onion and celery. Cook 5 minutes. Add 2 1/2 cups of chicken broth, soup and cheese. Simmer for additional 5 minutes. Meanwhile cook spaghetti. Pour sauce over drained spaghetti and let stand approximately 1 hour.

Add cubes chicken and sliced olives. Bake in 2 shallow 9 x 13 inch baking pans. Sprinkle chopped pecans on top. Bake in 350 degree oven about 30 minutes (until bubbly).

Note: Recipe makes enough for two 9 x 13 inch pans. Serves approximately 12 people.