Cooked & boned chicken & broth
3 stalks celery
1 sm. onion
1 bell pepper
1 to 2 tbsp. flour
Salt & pepper to taste
1 can cream of chicken soup or milk
3 to 4 boiled eggs, sliced
1 sm. jar pimentos
1 sm. jar green olives (no pits)
Spaghetti, cooked & ready to eat

In skillet, heat 1 cup chicken broth. Chop and add celery, onion and bell pepper. Cook until tender. Add flour, salt and pepper and desired amount of broth (1 to 2 cups). Add 1 can of soup (or 1 cup milk) and chicken meat. Let simmer 30 minutes. Add sliced, boiled eggs, pimentos and olives. Serve over cooked spaghetti.