5 lbs. chicken
1 c. celery
1 stick butter
1 can mushroom soup
1 can mushrooms
1/2 tsp. red pepper sauce
1 bay leaf
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/4 c. olives
1/4 c. almonds
1 c. green pepper
1 lg. onion
1 c. tomatoes
Juice of 1 lemon
2 tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. paprika
2 tsp. salt
2 lbs. spaghetti
1/4 c. pimento
1/2 c. grated cheese

Cook chicken; save broth. Saute in Dutch oven the green pepper, celery, onion, and butter. Add tomatoes, mushroom soup, lemon juice, Worcestershire sauce, red pepper sauce, chili powder, bay leaf, paprika, garlic salt, black pepper, salt, juice from mushrooms, 1 pint of the chicken broth, and 1/2 cup water. Cook for 30 to 45 minutes. Take off stove and add mushrooms, olives, pimento, almonds, and cut up chicken. Cook spaghetti. Mix with sauce. Put in a 9 x 13 inch casserole pan. Top with cheese. Bake for 20 minutes in a 350 degree oven.