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Baked Chicken Spaghetti


1 (3 pound) chicken
8 ounces spaghetti
1 tablespoon butter
1 small can mushrooms, drained
1 small onion, diced
1 green bell pepper, diced
1 (3) can tomatoes
Black olives, to taste
1/2 pound Cheddar cheese, grated


Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice. Cook spaghetti in stock. Drain.

Saut� pepper, mushrooms and onion in the butter. Combine this mixture with diced chicken, tomatoes, olives and spaghetti. Pour into greased casserole and bake for 30 minutes at 350 degrees F.

Stir in grated cheese just before serving.