Chicken Tetrazzini
1 (4 lb.) chicken
1/2 lb. spaghetti
1 small bottle stuffed olives
1/2 lb. grated mild cheese
1 can mushroom soup
1 pt. chicken stock
2 medium onions, chopped
1 c. celery, chopped
3 tsp. butter or oleo
1 tsp. Worcestershire sauce
salt and pepper to taste
1 c. pecans
Recipe Directions
Cook spaghetti in small broken pieces. Cook chicken until tender and cut up in small pieces. Saute celery and onions in butter (or oleo) until tender. Add chicken stock and simmer for 15 minutes. Add mushroom soup slowly to give smooth
texture. Add all other ingredients except pecans; set aside for 1 hour. Put in greased casserole. Sprinkle with pecans and heat uncovered in 350 degrees oven for 30 minutes. Makes 8 generous servings.