1 (3 to 4 lb.) hen
1 (12 oz.) pkg. thin spaghetti
1 green pepper, chopped
1 onion, chopped
1/2 c. celery, chopped
1/2 c. pitted, sliced ripe olives
1/2 c. pitted, sliced green olives
2 tbsp. butter
1 tbsp. cooking sherry
2 (10 1/2 oz.) cans cream of mushroom soup
1 c. chicken broth
1/2 c. grated Parmesan cheese
1 sm. can sliced (or fresh) mushrooms (optional)

Stew chicken until tender; debone; cut up. Cook spaghetti, drain. Saute green pepper, onion, celery, olives in butter. Mix sherry with soup, stir in cooked spaghetti; add chicken broth until smooth. Add sauteed vegetables and cooked chicken. Put in 2 1/2 quart casserole. Sprinkle cheese over top. Bake at 350 degrees for 20 minutes. Makes 8 to 10 servings.