Party Chicken Tettrazini

Made for the masses for the Thursday nights before both mine and my sister's wedding weekends.  Such a great casserole with a hint of sophistication. 

2 (3 lb) chickens, stewed (reserve 4 cups broth)

2 sticks butter, divided

8 ounces sliced fresh mushrooms

1 cup finely minced onion

2 cups minced celery

1 cup minced green bell pepper

1 cup minced fresh parsley

6 tablespoons all-purpose flour

1 cup heavy cream

4 oz of velveeta cheese

1 roll garlic cheese

1 (14 oz) can ripe olives, pitted and sliced

1 tablespoon Worcestershire sauce

1 (4 oz) jar sliced pimiento, drained

salt and pepper to taste

8 oz spaghetti

Stew chickens until tender, reserving 4 cups of the broth. Cut into bite-sized pieces. Melt 4 tablespoons butter into a sauté pan and sauté mushrooms. Melt 4 tablespoons butter in a large sauté pan. Sauté onion, celery, green pepper, and parsley until wilted. Melt remaining butter in a large saucepan and gradually blend in flour. Slowly add reserved broth, then cream. Stir over low heat until mixture has thickened. Add cheeses and stir until melted.

Combine sauce with chicken and vegetables and all other ingredients except spaghetti. Boil the spaghetti according to package directions. Drain well and stir into chicken mixture. Turn into a large, buttered casserole dish. Bake 350 degrees until bubbly and heated through, usually 30-40 minutes. Serves 12.