|Stewing chicken||2 1⁄4 Pound (1 Fryer)|
|Water||4 Cup (64 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery tops||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||3 Ounce (1 Can, With Liquid)|
|Stuffed olives||6 , chopped|
|Spaghetti||8 Ounce (1 Package)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||2⁄3 Cup (10.67 tbs)|
Cook chicken in water with salt and bay leaf until tender, then bone it.
Cook spaghetti according to package directions.
Heat margarine and cook celery tops and onion in this until yellow.
Stir in flour, add broth from stewing chicken and cook until slightly thickened.
Add chicken, mushrooms, olives, drained spaghetti and parsley.
Turn into large, shallow baking dish; sprinkle cheese on top and bake in pre-heated 350 degree oven about 20 minutes, until cheese is thoroughly melted.