Boil 7 to 8 pounds of chicken with bay leaves, onion, and celery until tender. Reserve the stock. Remove the bones, and dice the chicken. In butter, saute 3 small onions, chopped, and 4 ribs of celery, chopped.

Pour cooked chicken, onions, and celery into a large container.

Add the following: 1 c. chicken stock 1 lg. can sliced ripe olives 1 lb. Velveeta cheese, cubed 1 lg. can mushrooms

Mix well.

Boil 1 3/4 pounds of spaghetti. Drain, and add to the other ingredients. Put in a buttered casserole dish, and cover with 1/4 pound grated Velveeta cheese.

Bake at 325 degrees for 30 minutes.