1 lg. pkg. spaghetti
Onion
Rosemary (optional)
Salt
1 whole chicken (3 1/2 lbs.)
Celery
Basil
Pepper

Stew the chicken in the above ingredients. Cook the chicken until it falls off the bones, cool and debone it. Save the chicken broth. 1 med. yellow onion 1/2 bell pepper 1 can cream of mushroom soup 1 can Ro-Tel with chili peppers 2 sm. cans black olives, sliced 2 lbs. Velveeta cheese, cubed Pepper No-Salt Fresh mushrooms 3 garlic pods 2 stalks celery 1 can cream of chicken soup

Saute in butter the mushrooms, onion, garlic, bell pepper and celery. Cook the spaghetti noodles per package instructions. Add sauteed vegetables to the chicken. Add the cream of mushroom soup and cream of chicken soup. Add the Ro-Tel with chili peppers and the black olives. Add the Velveeta and a little pepper and No-Salt. Add the spaghetti noodles. Thoroughly mix and add 2 cups of chicken broth for a soupy texture. Put in oven at 350 for 1 hour. Stir every 20 minutes until heated through. Add more of the chicken broth if it is dry. You may add milk instead of chicken broth.