Lg. 3 1/2 or 4 lb. hen
1 c. reamed tomato juice and 1 c. tomato paste
1 c. diced celery
1 sm. bell pepper, cut fine
1 sm. can pimentos
1 c. mushrooms
1 bottle stuffed or dark olives
1 lb. American cheese, grated for top
1 lb. or 3/4 lb. Vermicelli spaghetti

Cook hen until tender to 1 quart of broth. Add tomato juice, paste, celery, bell pepper, and pimento; cook until done. Add mushrooms and olives. Cook spaghetti separate. When done, add to mixture above. Add chicken separated from bone in small pieces; place in baking dish. Add cheese to top and brown.