1 whole fryer
1 lb. spaghetti
1 1/2 sticks butter
1 sm. can milk
1 can cream of mushroom soup
1 sm. jar pimentos, drained
1 lb. Velveeta cheese (Mexican is good!)

Cook fryer and debone. Cut in small pieces. Cook 1 pound spaghetti in chicken broth (break into small pieces before cooking). Saute in 1/2 stick butter, 2-3 medium onions, green peppers and celery. Add 1 stick butter, 1 small can milk, 1 can cream of mushroom soup, 1 jar pimentos and Velveeta cheese. Mix together: chicken, spaghetti and mixture. Put into casserole dish and bake at 350 degrees for 30 minutes.