Recipe shared by Sandy Stokes.
1 small whole chicken
1 cup thinly sliced celery
1 cup thinly sliced bell pepper
1 cup thinly sliced onion
1 small package spaghetti noodles
1 small jar olives with pimento
1 8-oz bag shredded cheese
1 can cream of mushroom soup
1 8-oz jar marinated artichokes
1 8-oz jar sliced mushrooms
2 tablespoons butter
Cook chicken in salted water until tender and cooked through. Remove from broth, saving broth to cook noodles. Debone and defat chicken and set aside.
In medium saucepan cook celery, onion, and bellpepper until translucent.
In large mixing bowl, add all ingredients and mix well. Add just enough of remaining broth to keep moistened. Add to a large casserole dish and place in 350 degree oven for 30 minutes. Remove and serve.