2 chickens
1 can tomato soup
1 can mushroom soup
1 lg. jar pimiento, chopped
2 onions, chopped
1 lg. bell pepper, chopped
Celery (about 4 stalks), chopped
Grated cheddar cheese (about 3 c.)
1 lg. pkg. spaghetti
Garlic salt to taste
Salt & pepper to taste

Cook chickens and remove from bone; set aside to add later. Add celery and bell pepper to broth and cook until tender. Brown onions in small amount of meat grease in skillet until tender, then add tomato soup, mushroom soup, salt, pepper and garlic salt. Add spaghetti to broth and cook until tender, then add ingredients that are in the skillet, along with the pimiento, chicken and grated cheese. Cook until the cheese has melted. You may add additional tomato soup or mushroom soup if desired. We have enjoyed this recipe for many years.