1 (5 lb.) chicken, stewed
2 lg. onions, thinly sliced
1/2 lb. fresh mushrooms, sliced
1 lb. spaghetti, cooked
1 lb. bacon, diced
2 lb. tomatoes
1 c. stuffed olives, sliced
4 c. grated cheese

Remove meat from stewed chicken; cut in bite-size pieces and set aside. Fry bacon and remove from pan all but 2 tablespoons grease, then add bacon, tomatoes, mushrooms, and olives. Bring to a boil and simmer 5 minutes. Add chicken and simmer 10 minutes.

Butter a large casserole and layer the spaghetti, chicken mixture, and cheese. This casserole may be put in refrigerator overnight. Bake uncovered at 350 degrees for 1 hour or until heated and bubbling.