Granny's Chicken and Spaghetti Casserole
Source: Naomi's Home Companion by Naomi Judd
Makes 8 Servings

If you're looking for an easy entree to fix during the busy holiday time, this is it. Everybody likes it-it's hot and hearty. We have a large extended family. Larry and I fell in love eight years ago with Casey Robertson from our church, who was then seven, and we've enjoyed having him spend weekends and summers with us ever since. And then there's Ashley's best friend Mary Tripp Reid, who's so at home at Peaceful Valley, she's even been in some of our powwows. This yummy casserole comes from Mary's Granny Reid over in Arkansas.

10 1/4 ounces condensed tomato soup -- undiluted
10 1/4 ounces condensed mushroom soup -- undiluted
13 3/4 ounces chicken broth
1 tablespoon Worcestershire sauce
1 small onion -- diced
1 clove garlic -- chopped
Nonstick cooking spray -- for the baking dish
1 pound vermicelli -- cooked
3 medium whole boneless skinless chicken breasts (3-4) -- cooked and shredded
3/4 cup chopped canned black olives
3/4 pound shredded sharp cheese

Preheat the oven to 350 degrees.

In medium bowl, stir together the tomato soup, mushroom soup, chicken broth, Worcestershire, onion, and garlic.

In a 13x9x2-inch baking dish, coated with nonstick cooking spray, layer the vermicelli, chicken, and soup mixture. Scatter the olives over the top. Cover with aluminum foil.

Bake in the 350 degree oven for 40 minutes. Sprinkle with the shredded cheese. Bake, uncovered, another 5 minutes or until cheese is melted.