2       cups chopped celery
1 1/2    cups chopped onion
3       tablespoons butter or margarine
2       cups chicken broth
1       tablespoon Worcestershire sauce
salt and pepper
1       10 1/2-ounce can condensed cream of mushroom soup
1/2    cup milk
1       cup grated sharp cheese
1/2    pound spaghetti, cooked and drained
6       cups chopped, cooked chicken
1/2    cup sliced stuffed olives
1       cup chopped pecans

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In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt, and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk, and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti and let stand for 1 hour. Preheat oven to 350 degrees. Grease a 9×13-inch baking dish. Add chicken and olives to spaghetti. Place in prepared dish. Sprinkle with chopped pecans. Bake 20 to 25 minutes or until hot and bubbly. Yield: 12 servings.

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From Miss Daisy Celebrates Tennessee