Baked Chicken Spaghetti

• 2 whole chickens
• 1 (16 oz) package thin spaghetti
• 2 onions, chopped
• 1 bell pepper, chopped
• 1 pound Velveeta Cheese, cubed
• 1 cup sliced stuffed green olives
• 1 cup toasted slivered almonds
• 1 can tomato soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 soupcans of milk, or less
• salt and pepper to taste

Instructions:
Cook chickens in 2 quarts salted water until tender. Remove from broth. De-bone and cut into bite-size pieces. Cook spaghetti in boiling broth for 8 minutes. Remove from broth and drain. To the broth add cut-up chicken, chopped onions, chopped bell pepper, cut-up cheese, olives, almonds, soups and milk. Add salt and pepper to taste. Divide spaghetti into two greased casserole dishes and pour mixture over it. Bake at 300 for 1 1/2 hours.
Will serve 12-14.
Freezes well before baking.

Lady of Stone
Texas