Jenny's Chicken Tetrazinni

1 fryer, cooked and cut up

1 small bottle stuffed olives, sliced

1 c. pecans

1 can mushroom soup

6 pieces celery, chopped

pepper to taste

1 T. Worcestershire sauce

1/2 lb. spaghetti, cooked

1/2 lb. sharp cheddar cheese, grated

1 pt. chicken stock

2 T. butter

salt and pepper to taste

1 small onion, chopped

Cook celery and onion in butter until tender. Add stock and seasoning. Simmer 5 minutes. Add soup, cheese, and spaghetti. Let stand 1 hour. Add chicken and olives. Pour in 9x15 casserole. Sprinkle pecans on top. Serves 15.