1 chicken
1 lg. onion, chopped
1 stick butter
2 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
2 cans cream of mushroom soup
3 chicken bouillon cubes
1 sm. jar pimiento
1 or 2 packs Mozzarella cheese
8-10 oz. spaghetti, boiled
2 beef bouillon cubes

Boil chicken for 1 hour; cool. Debone and cut into pieces. Reserve the chicken broth for later use. Saute onions, bell peppers, celery and garlic in 1 stick butter. Add mushroom soup and 2 cups of chicken broth, bouillon cubes and pimientos. Simmer on low. Add chicken to mixture and cook about 15 minutes. Season if necessary. Combine with cooked spaghetti and pour into casserole. Top with cheese and bake at 350 degrees for 30 minutes.

Note: Spaghetti can be boiled in remainder of chicken broth.