Chicken Spaghetti Casserole is one of those old-fashioned family dishes that still works today. In fact, this recipe came from a school project that we teenagers had to cook and eat ourselves. In other words, it’s a sure thing—easy, gets good food on the table, and kids eat it up!
Put chicken a large soup pot or Dutch oven with water to cover. Salt. Bring to boil over high heat. Then cover and reduce heat to medium-low. Simmer 1 hour or until tender.
Remove chicken and allow to cool, reserving broth in Dutch oven. Pull meat from bone and cut into pieces.
Preheat oven to 350°.
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 cheese on top during last 10 minutes.