In saucepan, cook celery and onion in butter until tender.
Add chicken broth, Worcestershire sauce, salt and pepper.
Simmer about 15 minutes.
Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly.
Remove from heat.
Add cooked spaghetti.
Let stand 1 hour.
Preheat oven to 350 F.
Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans.
Bake in preheated oven 20 to 25 minutes or until hot and bubbly.
Ingredients:
2 cups chopped celery
1 1/2 cups chopped onions
3 tablespoons butter or 3 tablespoons margarine
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 cup grated sharp cheddar cheese
2/3 lb spaghetti, cooked and drained
6 cups chopped cooked chicken
1/2 cup sliced stuffed olives
1 cup chopped pecans
Steps/Methods:
In saucepan, cook celery and onion in butter until tender.
Add chicken broth, Worcestershire sauce, salt and pepper.
Simmer about 15 minutes.
Slowly stir in mushroom soup, milk and cheese.
Mix thoroughly.
Remove from heat.
Add cooked spaghetti.
Let stand 1 hour.
Preheat oven to 350 F.
Grease a 13 x 9-inch baking dish.
Add chicken and olives to spaghetti and place in prepared dish.
Sprinkle with chopped pecans.
Bake in preheated oven 20 to 25 minutes or until hot and bubbly.
