Instructions: Cook hen and reserve broth. Saute green pepper, celery and onion in margarine. Add next 10 ingredients and stir. Add the juice from the can of mushrooms and 1 pint of chicken broth. (Add water if there is not enough broth.) Cook for 45 minutes. Add mushrooms, olives, pimientos, almonds and cut up chicken. Stir into cooked spaghetti and place in a 3 quart casserole. Cover with grated cheese. Bake, covered, at 350 for 30 minutes or until bubbly.

Yield: 10 to
12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.