4 c. cooked chicken, deboned and skinned
1 (12 oz.) pkg. thin spaghetti, cooked and drained
1/2 c. chopped pimentos
1/2 c. chopped green peppers
1 sm. onion, chopped
4 tbsp. dry parsley flakes, can use fresh parsley
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. Velveeta cheese, grated
2 cans cream of mushroom soup
1 c. chicken broth

Combine everything together and place in casserole dish. Bake at 325 degrees for 1 hour. After it browns, cover with foil. Add more broth, if needed. This freeze real nice.