Cook spaghetti. Rinse and drain. In large saucepot melt hot margarine and cook peppers and onions until tender. Add soups, broth, chicken, cheese, mushrooms, olives and paprika. Add spaghetti.

 

Portion using a heaping 8 oz ladle. Serve with parmesan cheese if desired.

 

Yields: 100 servings (10 oz or 1 cup each).