1 chicken
1 (8 oz.) pkg. spaghetti
2 cans cream of mushroom soup
1/2 c. milk
10-15 green olives with pimentos, chopped
1/4 lb. fresh mushrooms
1 c. shredded Cheddar cheese
Grated Parmesan cheese

Place chicken in large kettle; add about 2 quarts cold water. Bring to a boil. Reduce heat; simmer until chicken is tender, about 1 hour; test with fork to see if the meat easily comes away from the bone. Take chicken from broth, reserving broth. Cut chicken from bones in small pieces.

Cook spaghetti in reserved broth until tender; drain well. Blend soup and milk in saucepan; add chicken, olives and mushrooms. Heat through. Layer spaghetti, chicken mixture and Cheddar cheese in casserole, sprinkling each layer with Parmesan cheese (about 2 layers). Cover and bake at 350 degrees for 30 to 35 minutes.