2 c. chopped celery
1 1/2 c. chopped onion
3 tbsp. butter
2 c. chicken broth
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. milk
1 c. grated sharp cheese
1/2 lb. spaghetti, cooked and drained
6 c. chopped cooked chicken
1/2 c. sliced stuffed olives
1 c. chopped pecans

In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand 1 hour. Preheat oven 350 degree. Grease 9 x 13 inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with pecans. Bake 25 minutes until hot and bubbly. Makes 12 servings.