1 pkg. (7 oz.) thin spaghetti
2 c. turkey or chicken broth (cool)
2 c. Half and Half or milk
1/2 c. Gold Medal Wondra flour
1/4 c. butter
1 1/4 tsp. salt
1/4 tsp. pepper
2 c. cut up cooked turkey or chicken
1 c. sliced pitted ripe olives (opt.)
1/2 c. slivered almonds (opt.)
1 c. shredded Cheddar cheese (about 4 oz.)

Cook spaghetti a directed on package, rinse under running cold water and drain. Heat oven to 350 degrees. Mix broth, Half and Half, flour, butter, salt and pepper in 3 quart sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute, stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish. 12 X 7 1/2 X 2 inches. Sprinkle with cheese. Bake uncovered until hot and bubbly, 25 to 30 minutes. Makes 6 servings. Chicken broth can be made by dissolving 2 chicken bouillon cubes in 2 cups boiling water or canned broth or broth from cooked chicken breast meat.