2 c. chopped celery
1 1/2 c. chopped onion
3 tbsp. butter
2 c. chicken broth
1 tbsp. Worcestershire sauce
Salt & pepper to taste
1 can cream of mushroom soup
1/2 c. milk
1 c. grated Cheddar cheese
1/2 lb. spaghetti, cooked
6 c. cooked, chopped chicken
1/2 c. chopped olives

Cook celery and onions in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer 15 minutes. Stir in soup, milk and cheese; remove from heat. Add spaghetti and let stand 1 hour. Add chicken and olives. Pour into 13 x 9 inch greased pan and bake at 350 degrees for 25 minutes.