Cook chicken in water until tender. Remove from bones and cut in large
pieces. Reserve broth.
Melt butter. Saute celery and onions until tender. Add flour and stir to
form a smooth paste. Gradually add milk. Stir until thickened. Add cheese.
Stir until melted. Add chicken broth and seasonings.
Cook spaghetti in water for 3 minutes. Drain. Add to broth mixture and let
stand for 1 hour. Mix in chicken and olives.
Pour into a 9"x13" baking pan. Bake at 350 degrees for 30 minutes. Posted
to Bakery-Shoppe Digest V1 #208 by vergie1@juno.com (Vergie A Ewing) on Aug
29, 1997
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