2 large fryers or 1 large pkg. chicken breasts (8 pieces)
1 pkg. spaghetti
2 onions
2 green peppers
2 jars sliced mushrooms
2 jars pimento
1 can ripe olives
1 stalk celery
1 lb. cheese, grated
Parmesan cheese
2 pkg. sliced almonds
3 tbsp. flour
1 stick butter

Boil chicken covered in water and seasoned with seasoning salt and pepper until tender. Cool chicken in stock. Remove chicken from bones. Cut if necessary. Using stock, cook cut celery, cut green peppers, chopped onions and mushrooms. Add chopped pimento and sliced olives and enough flour to thicken slightly. Add almonds and cut-up chicken. Cook spaghetti in stock if enough remains or in water with chicken cubes until tender. Taste stock for seasoning. In a casserole dish layer chicken mixture, cheese, spaghetti and Parmesan cheese. Make layers thin so seasoning will go through. Top with Parmesan cheese.

Bake for 30 minutes at 300°F.