Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        spaghetti
     3/4  cup           shredded sharp cheese
  12      ounces        ground raw chicken
   1      cup           sliced fresh mushrooms
     1/2  cup           chopped onion
   1      tablespoon    cooking oil
   1      tablespoon    margarine or butter -- melted
  10      milliliters   garlic -- minced
   1      tablespoon    flour
     1/2  teaspoon      pepper
     3/4  cup           milk
     1/4  cup           sliced pitted ripe olives
   1      tablespoon    parsley -- fresh or dried
   1      tablespoon    chopped pimento
   2      tablespoons   fine dry bread crumbs
   2      tablespoons   parmesan cheese
   1      teaspoon      margarine or butter -- melted

Preparation:

Break spaghetti in half. cook according to package directions until just tender. Drain; transfer to a large mixing bowl. Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium high heat for 3-4 minutes or until chicken is no longer pink. Add chicken mixture to spaghetti. In a small saucepan, melt 1 tbsp. butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly over medium heat. Cook and stir one minute more. Add cheese and stir until melted. Remove from heat, stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Transfer to greased 2 quart baking dish or casserole. In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken mixture. Cover and bake at 375F for 20 minutes, uncover and bake 10-15 minutes more until heated through.