1 lg. (6 lb.) hen or 2 (3 lb.) fryers
4 lg. onions, chopped
4 lg. peppers, chopped
2 c. celery, chopped
1 lg. can pimentos
1 lg. c. mushrooms (or lots more)
1 can ripe olives
1 pkg. slivered almonds
1/2 lb. grated sharp cheese
8 oz. spaghetti

Cook chicken. Make plenty of broth. Simmer vegetables (onions, pepper and celery) with stock until tender. Boil spaghetti in 1 quart broth. Do not drain. Take chicken off bone and dice, mix with vegetables. Add pimento and mushrooms, grated cheese and almonds. Refrigerate overnight. Reheat at 350 degrees for 30 minutes. Serve with frofruit, apple salad or any fruit salad.