12 oz. pkg. spaghetti
5 lb. chicken
1 can cream of chicken soup
1 c. chicken stock
8 oz. Kraft Velveeta cheese
2 tbsp. chili powder
1 stick butter
1 sm. bell pepper, chopped
1 bunch green onions, chopped
2 cloves garlic, chopped
Sm. jar stuffed olives, sliced

Cook spaghetti (not quite done).

Boil and de-bone chicken, then cut into large bite sized pieces. Saute onions, green pepper, garlic in butter. Add soup, cheese and stock to onion mixture. Add chicken and olive.

Grease casserole. Place rinsed spaghetti in dish and pour mixture over spaghetti. Bake 350 degrees for 30 minutes. Serves 10-12.