Chicken Spaghetti

4 c. cubed cooked chicken
2 cans cream of mushroom soup
2 ½ c. chicken broth
1 med. green pepper, chopped
1 medium onion, chopped
2 T. dried parsley flakes
½ t. salt
½ t. pepper
1 lb. cubed or grated cheese
1 pkg. (12 oz) spaghetti, cooked and drained
1 can (2¼ oz) sliced olives, optional

· In large sauce pan, combine first nine ingredients. Bring to boil.
· Reduce heat; cover and simmer for 15-20 minutes.
· Stir in cheese until melted. Add the spaghetti and olives.
· Transfer to two greased 11x17 baking dishes. Cover and freeze one casserole for up to 3 months.
· Cover and bake the second at 325 degrees for 40 minutes. Uncover and bake 10 minutes longer. Makes 2 casseroles, 5 servings each.