2 frying chickens or 8 breasts
2 onions, chopped
1 lb. Velveeta cheese, cut into sm. pieces
1 c. toasted, slivered almonds (optional)
1 can cream of celery soup
Salt and pepper to taste
1 (16 oz.) pkg. spaghetti
1 bell pepper, chopped
1 c. stuffed green olives (optional)
2 soup cans milk
1 can tomato soup
1 can cream of mushroom soup

Cook chickens in 2 quarts of salted water until tender. Remove from broth. Debone and cut into bite size serving pieces. Cook spaghetti in boiling broth for about 8 minutes. Remove from broth and drain. To the broth, add cut up chicken, chopped onions, chopped bell pepper, cut up cheese, olives, almonds, soups, and milk. Salt and pepper to taste. Mix well. Bake in greased casserole at 300 degrees for 1 1/2 hours. Do add the olives and almonds, they give it a special touch. This makes 2 large casseroles and will serve 12 to 14.