4 lb strewing chicken
1 lb spaghetti
1 lb mushrooms
l large green pepper chopped
2 medium onions chopped
1 can corn
1 can pitted black olives
2 can undiluted tomato soup
1 1/2 tbsp. Worcestershire sauce (or to taste)
3/4 cup olive oil

Stew chicken 3 to 4 hours until tender but still firm. Allow to cool, then debone. Save the water the chicken was cooked in for cooking the spaghetti.

Cut chicken into bite-sized pieces. Skin and giblets may be used if diced fine or omit. Sauté mushrooms, green pepper and onions in olive oil. Cook spaghetti in chicken broth until tender, but not soft.

Combine spaghetti, chicken, mushrooms, green pepper, onions, corn, black olives, tomato soup, and Worcestershire sauce, and place in casserole dish or large roasting pan.

Bake in 300°F oven for about 1 hour, and serve with grated hard cheese.

Submitted by: john lear