CHICKEN SPAGHETTI

1 chicken, boiled and boned (I sometimes use a cooked chicken from the grocery, or 4-5 breasts); shredded or chopped small

8 oz. spaghetti, cooked in chicken broth

1 can cream chicken (or mushroom) soup   

1/2 c. chopped black olives

1/2 lb. mushrooms chopped

8 oz. cheeze whiz (I sometimes sub 1/2 for cream cheese...not so “cheezy”)

1/2 stick (4T.) butter

1/2 c. chopped celery

1 small onion, chopped

Dash of Paprika

 

Saute onions and celery in butter for 5 minutes; add mushroom until wilted.  Mix in rest ingredients except spaghetti.  Gently toss in spaghetti.  Put in 8 1/2 X 11 dish(sprayed with Pam), sprinkle with paprika, bake at 250 for 15 – 20 min. or until bubbly.