Carolyn's Chicken Spaghetti

Carolyn's Chicken Spaghetti

•    1 or 2 cups cooked chicken, cut in chunks
•    1 (6 oz.) pkg. thin spaghetti, COOKED
•    1 can cream of mushroom soup, undiluted
•    1/2 cup diced onion
•    1/4 cup sliced ripe olives
•    1/2 lb. Velveeta, cubed
•    salt & pepper to taste
•    Parmesan cheese, grated

Method:

Mix all ingredients together, except Parmesan cheese, and place in a 1 1/2 quart casserole dish. Cover, bake at 350 degrees for 30-35 minutes or until hot and bubbly. Stir once or twice toward end of cooking time to mix ingredients. (amounts of ingredients can vary slightly, if desired) Sprinkle with Parmesan cheese before serving.
Carolyn's Note: thin spaghetti is best and the olives give it a taste all it's own. To me without the olives, is kinda bland. But then I like the black olives.