Instructions: Cook chicken until tender. Reserve broth. Saute onion, celery, garlic and mushrooms in margarine. Add tomatoes. Add chili bricks, olives and almonds.

Heat broth and cook spaghetti in broth. Add remaining ingredients, chicken last. If too dry to mix, add more broth. Salt and pepper to taste. Place in a 3 quart casserole and top with grated cheese. Bake, uncovered, at 350 or until bubbly.

Yield: 8 to 10 servings.

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