Chicken Tettrazini

Boil 3 -4 chicken breasts (save broth)

Saute in skillet:
1 stick butter
1 cup diced celery
1 cup diced onion
1 cup diced green pepper
2 small cans mushrooms drained

Boil:
8-10 oz. thin spaghetti in the chickenbroth--drain and save broth again

Mix everything together and add:
sliced green olives
1 lb Velveeta cut into chunks (a normal big package of Velveeta is 2 lbs)

Put into clear pyrex baking dish--top with shreddedcheddar cheese
Bake uncovered at 400 for 30-45 minutes

(from Mary)