1 (5 lb.) stewing chicken, or fryer
1/4 c. oil
6 c. hot water
1 tbsp. salt
1/2 c. onion, chopped

1/3 c. green pepper, diced 2 c. celery, chopped 1/2 c. pimento 1 (1 lb.) pkg. spaghetti 1 1/2 c. ripe olives, sliced, leave few whole for garnish 2 c. Cheddar cheese, shredded Water chestnuts optional)

Brown chicken in skillet (no flour). Add hot water and salt. Cover. Cook until tender. Cool. Debone chicken nd return to broth. Cook onion, pepper and celery in a little oil until wilted and clear. Stir into chicken broth. Add pimento. Bring to a boil. Add spaghetti and cook until tender. Add more water if needed. Just before serving, stir olives and cheese into chicken mixture. Heat slowly until cheese is melted. May add water chestnuts for added texture. Serves 8 to 10.