1 chicken (5 to 6 lbs.)
2 jars pimento
1 stalk celery
1 lg. onion
Sharp cheese
2 sm. cans mushrooms
1 green pepper
2 cans tomato paste
1 pkg. extra thin spaghetti

Boil chicken, de-bone and cut up. Cook spaghetti in broth. Break spaghetti into small pieces before cooking. Cut celery, onion and green pepper into small cubes. Add tomato paste and cook until tender, cover. Add mushrooms, pimento and 1 cup grated cheese. Mix sauce, chicken and spaghetti and put into casserole. Top with more grated cheese. Bake at 350 degrees until hot and cheese is melted. Serves about 25 people.