1/2 stick butter
1 c. celery, chopped
1 c. onion, chopped
1/2 c. bell pepper, chopped
1 c. fresh mushrooms, sliced
1 can tomato soup
1 can cream of mushroom soup
1 (6 oz.) can tomato paste
2 c. chicken broth
3 tbsp. Worcestershire sauce
1/2 c. ripe olives, sliced
1 whole chicken, cooked, deboned and cut into bite-size pieces
1 (12 oz.) pkg. spaghetti
Velveeta cheese, grated

Cook spaghetti in broth from chicken. Set aside. Saute onion, celery, bell pepper, and mushrooms in butter until tender. Add soups, tomato paste, broth, and Worcestershire. Cook about 20 minutes, stirring often. Add the olives and chicken. Stir well and combine with the spaghetti. Pour into a buttered casserole dish and top with the Velveeta. Bake at 350 degrees until bubbly.