1 lb. spaghetti
2 fryers
2 onions, chopped
1 (16 oz.) Velveeta cheese, cut in sm. pieces
1 lg. green pepper, chopped
1 c. stuffed green olives, sliced
1 c. slivered almonds, toasted
1 can tomato soup
1 can cream of celery soup
2 soup cans milk
1 can cream of mushroom soup
Salt & pepper to taste

Cook 2 chickens in 2 quarts of salted water. Cook until tender. Remove from broth and Retain broth. Skin and debone chickens and cut into bite-size serving pieces. Cook spaghetti in boiling broth for approximately 8 minutes. Remove spaghetti from broth and drain but Retain broth.

To the broth add cut up chicken, onions, green pepper, cut up cheese, olives, almonds, soups and milk. Mix well and add spaghetti. Bake in 2 greased casseroles at 300 degrees for 1 1/2 hours. Add the olives and almonds as they give it a special touch. This recipe makes 2 large casseroles and will serve 12-14. You can freeze it.