Chicken Tetrazzini INGREDIENTS 1 lg. hen, boiled, cut up 1/2 lb.spaghetti 1 sm bottle stuffed olives 1/2 lb. sharp cheese, grated 1 c. broken pecans 1 T. worchestershire 1 pt. chicken stock 1 can mushroom soup 6 ribs celery, chopped 3 T. butter Salt & Pepper to taste Directions Cook celery and onion in butter until tender. Add chicken stock and seasoning. Simmer 15 minutes. Add slowly mushroom soup Add cheese Boil and blanch spaghetti and add to stock. Let stand 1 hour. Add chicken and olives. Put in long flat casserole (9x15). Sprinkle pecans on top. Put in oven and heat thoroughly Submitted by Cathy Gilleland

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