1 lg. hen
1/2 lb. spaghetti
1 sm. bottle stuffed olives
1/2 lb. sharp cheddar cheese
1 c. broken pecans
1 pt. chicken stock
1 can mushroom soup
6 ribs chopped celery
2 onions, chopped
3 tbsp. butter
1 tbsp. Worcestershire sauce
Salt and pepper to taste

Cook and shred chicken; set aside. Cook celery and onion in butter until tender. Add chicken stock and seasonings. Simmer 15 minutes. Add slowly to mushroom soup. Add grated cheese. Boil and blanche spaghetti. Add to stock. Let mixture stand 1 hour. Add chicken and olives. Pour in 9 x 13 casserole. Sprinkle with pecans. Heat thoroughly.