In saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly.
Remove from heat. Add cooked spaghetti. Let stand 1 hour. Preheat oven to 350ºF. Grease a 13 x 9-inch baking dish. Add chicken and olives to spaghetti and place in prepared dish.
Sweet Melissa made this dish for her family this week. It is a Giada recipe but will be noted as "Sweet Melissa's"...since she is the one who gave me the recipe and shared her secret yummy dish with her Mom! Your family and dinner guests are going to love this dish...be certain to use fresh vegetables and herbs...not frozen! It is light, filling, a feast for the eyes! Serve with a good bordeaux wine and crusty hot french bread!
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil leaves...this is fresh and amazingly delicious!