1 (3 lb.) fryer (or chicken breasts)
1 c. spaghetti
1 c. celery, chopped
1 onion, chopped
1/2 stick butter
1 can drained English peas
1 sm. can pimiento, chopped fine
1 can cream of mushroom soup
1 c. cheese, grated
Additional cheese for topping

Boil chicken until tender and cut up. In broth, cook spaghetti, celery, onion. Add butter and cut up chicken. Stir into chicken mixture, drained peas, pimiento, soup and cheese. Pour mixture into 12"x9"x2" pan. Sprinkle grated cheese on top and bake at 350 degrees until hot through and cheese melts. If casserole is frozen, sprinkle cheese on top just before popping in oven.