Chicken Spaghetti with Cheese

Cook the chicken in boiling salted water until tender enough to fall off the bones. Remove meat from bones and dice.

Measure stock and add water to make 1 quart. Add the celery, onions, peppers and spaghetti to pan. Cook until pasta is tender. Fold in the chicken, pimiento and mushrooms.

Cook until just warm.

Stir in the cheese.

Pour into baking dish and chill 24 hours.

Heat at 350° for 30 minutes before serving.

Makes 10 servings. Garnish each serving with sliced green olives and serve.