Cook chicken in water until tender. Remove from bones and cut in large pieces. Reserve broth. Melt butter. Saute celery and onions until tender. Add flour and stir to form a smooth paste. Gradually add milk. Stir until thickened. Add cheese. Stir until melted. Add chicken broth and seasonings. Cook spaghetti in water for 3 minutes. Drain. Add to broth mixture and let stand for 1 hour. Mix in chicken and olives. Pour into a 9"x13" baking pan. Bake at 350 degrees for 30 minutes. Posted to Bakery-Shoppe Digest V1 #208 by email@example.com (Vergie A Ewing) on Aug 29, 1997
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|Serving Size: 1 Serving (2003g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2928 (61%)|
|Amt Per Serving||% DV|
|Total Fat 325.3g||434 %|
|Saturated Fat 121.5g||607 %|
|Monounsaturated Fat 119.6g|
|Polyunsanturated Fat 57.5g|
|Cholesterol 1104.3mg||340 %|
|Sodium 4292.1mg||148 %|
|Potassium 2999.1mg||79 %|
|Total Carbohydrate 202.7g||60 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 194.7g|
|Protein 252.4g||361 %|
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Calories per serving: 4794
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