Chicken spaghetti

I know there are lots of recipes for Chicken Spaghetti. The one I'm about to share with you is my all-time favorite. I got it from my sister, but I don't have a clue where she got it. I just know it's good and always a big hit here. In fact, this is what I made yesterday for our Sunday dinner.

Since my oven doesn't work anymore, I used my electric skillet to make this so instead of baking it in the oven. I did it all in the skillet and "baked" it with the parmesan cheese on top for the last few minutes, till the cheese was melted. Also, I used boneless, skinless chicken breasts instead of a whole hen. I figured that after deboning, I'd need about 2 1/2 pounds of chicken meat.

CHICKEN SPAGHETTI

1 (3- to 4-pound) hen
1(12-ounce) package thin spaghetti
1 green pepper, chipped
1 medium onion, chopped
½ cup chopped celery
1/2 cup pitted ripe olives, sliced
½ cup green olives, sliced
2 tablespoons melted margarine
2 (10 ½ half ounce) cans cream of mushroom soup, undiluted
1 cup chicken broth
½ cup grated Parmesan cheese

Cook hen until tender; bone and cut into bite-size pieces. Cook spaghetti according to package instructions; drain and set aside.

Sauté green pepper, onion, celery and olives in margarine and set aside.

Mix 1 tablespoon water or chicken broth with soup. Stir in cooked spaghetti. Add enough chicken broth to make a smooth consistency. Add the sautéed ingredients and the cooked chicken. Put in a greased 2-½ quart casserole dish. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 20 minutes. Yield: 8-10 servings.