1 hen, boiled tender
Chicken broth
7 stalks celery
1 green pepper
1 lg. onion
2 cloves garlic
1/4 - 1/2 c. stuffed olives
1 1/2 boxes spaghetti, cooked
1 sm. can mushrooms
1 can tomatoes (Mexican stewed chili tomatoes)
2 cans tomato sauce
Salt, pepper and chili powder, to taste
Cheese, grated
1 stick butter

Saute onions, celery (include some tops), pepper and garlic in 1 stick butter. Add remaining chicken broth, tomatoes, sauce and seasonings. Bring to a boil, lower flame and simmer about 1 1/2 hours. Add diced chicken and mushrooms, and simmer about 20 minutes; add spaghetti. If a dryer mixture is preferred, put in a shallow casserole and bake 30 minutes in moderate oven. Serve with grated cheese.