Chicken Tetrazzini by Susannah Wood

1 rotisserie chicken, shredded
1/2 lb spaghetti
1 small bottle sliced green olives
1/2 lb sharp grated cheese
1 cup chopped pecans
1 pint chicken stock
1 can cream mushroom soup
6 ribs celery, chopped
1 small white onion, chopped
3 tablespoons butter
1 tablespoon worcestershire sauce
Salt and pepper to taste


Cook celery and onion in butter until tender. Add stock, worcestershire sauce, salt and pepper. Simmer 15 minutes. Add soup and cheese. Boil spaghetti and add to mixture. Let stand for one hour. Add chicken and olives. Put in 9x15 casserole. Sprinkle pecans over top. Bake 25-30 minutes at 350 until heated thoroughly.


Serve with salad and rolls