Annie Wingate'S Chicken Tetrazzini - cooking recipe

Ingredients

1 (4 lb.) hen, boiled and shredded (save stock)
1/2 lb. spaghetti, broken in short lengths
1 c. chopped celery
2 chopped onions (medium size)
3 Tbsp. butter or oleo
1 pt. chicken stock (save remainder)
1 can mushroom soup
1/2 lb. grated hoop cheese
1 small bottle stuffed olives
1 Tbsp. Worcestershire sauce
salt and pepper to taste
1/2 to 1 c. chopped pecans

Preparation

Boil chicken until it falls from bone.
Remove from stock and allow to cool.
Boil spaghetti in remaining chicken stock.
Cook celery and onion in oleo in a 3-quart saucepan using low heat. Add 1 pint stock and simmer 15 minutes.
Add mushroom soup slowly; add cheese slowly.
Stir in the boiled and rinsed spaghetti.
Let stand 1 hour.
Add shredded chicken and stuffed olives.
Add the seasonings and mix well.
Put in greased casserole and sprinkle with chopped pecans.
Heat, uncovered, in a 350\u00b0 oven for 30 minutes.
Serves 8 generously.