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- 1 hen or fryer
- 1 onion
- 1 celery stalk
- 2 cans whole tomatoes
- 1 can cream of mushroom soup
- 1 jar sliced olives
- 1 package spaghetti
Boil hen or fryer in a covered soup pot. Salt to taste. Remove chicken and allow to cool, reserving water. Pull meat from bone.
In a separate pan, saute onion and celery in a few tablespoons of reserved chicken broth. Place chicken shards back into broth, along with onion and celery, and add cream of mushroom soup, tomatoes, and olives.
Cook spaghetti. Layer in a three-quart baking dish, alternating between spaghetti and sauce.
Bake at 350 degrees for 45 minutes. Add grated cheese on top during last 10 minutes.
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