4 or 5 lb. hen, cooked and chopped
2 c. celery, chopped
1 bell pepper, chopped
1 (4 oz.) jar chopped pimento peppers
1 can mushroom soup
1 (4 oz.) can mushrooms, stems and all
Size 303 can tomatoes
1/2 lb. Velveeta cheese
8 or 10 oz. spaghetti

Cook hen until tender with 1 teaspoon salt. Skim grease off broth. Cook celery, pimentos, bell pepper, mushrooms and tomatoes in broth for 15-20 minutes. Add 1 can of mushroom soup, stir in and mix well.

Pour into baking dish, alternate layers of chicken and spaghetti and cheese. Finish with cheese on top. Bake about 15-20 minutes in 450 degree oven.