6 lbs. chicken or hen
2 large onions, chopped
2 large bell peppers, chopped
4 Tbsps. olive oil
2 tsps. Worcestershire sauce
1 (2 oz.) jar chopped pimentos
1 (10 oz.) can Rotel tomatoes
1/4 cup picante sauce
1 (16 oz.) pkg. thin spaghetti
1 1/2 lbs. Velveeta cheese, cubed
1 cup Parmesan cheese
4 cloves minced garlic
6 ribs celery, chopped

Boil chicken until tender. Remove meat from bones and cut into bite size pieces. Reserve broth. Saute onion, garlic, bell pepper and celery in olive oil. Add Worcestershire, tomatoes, picante sauce and chicken to sauteed vegetables. Cook spaghetti and cheese to chicken mixture, pouring enough broth to make it moist. Mix well. Place into greased casserole and bake uncovered at 350 degrees until hot and bubbly. Serves 16.