1 (6-7 lb.) stewing hen
Celery
Onion
Salt & pepper
1 stick butter
1 c. chopped onion
1 c. chopped celery
4 tbsp. flour
1/2 lb. sharp Cheddar cheese, grated
1 (12 oz.) box thin spaghetti, cooked
3 oz. blanched slivered almonds
1 lg. can sliced black olives
1 lg. can sliced mushrooms

Cook hen in water with stalk celery and whole onion; season with salt and pepper. When chicken is cooked, drain, reserving 1 quart stock. Strain stock.

In melted butter lightly saute 1 cup chopped onion and 1 cup chopped celery; add flour, stock and grated cheese. Cut chicken in medium sized pieces. Alternate layers of spaghetti, chicken, almonds, olives, mushrooms and sauce in baking pan. Bake 30-45 minutes at 300-325 degrees. Yield 10-12 servings.