1 chicken (about 3 lbs.)
1 lb. spaghetti
2 onions, chopped
1 can ripe olives, sliced
1 lb. Velveeta cheese
1 lb. grated Cheddar cheese
1 can mushrooms, drained
1 lg. jar pimentos, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water chestnuts, drained and chopped

Place chicken in Dutch oven; add water to cover chicken and cook until tender. Remove from heat and cool. Remove from bones and chop meat. Cook spaghetti in broth where chicken was cooked. Cook about 10 minutes. Drain and save broth for later use. Add Velveeta cheese and about 1/2 of the grated Cheddar cheese. Stir until cheese is melted. Saute onions and add to the spaghetti. Add the 2 cans of soup. Add the other ingredients along with the chopped chicken. Add some broth, if needed.

Pour in baking dish or pan and sprinkle grated cheese over the top. Bake in 400 degrees until cheese melts and it bubbles around the edges.