1 lg. chicken, cooked, skinned and deboned, cut in bite size pieces
10 oz. spaghetti (or vermacilli), cooked in chicken broth

SAUCE:

1 stick of butter
1/2 c. flour
1 qt. milk
Salt and pepper to taste

Add flour to melted butter and add milk, salt and pepper and cook on medium heat until white sauce thickens, stirring constantly.

Mix:

1 lg. sharp Old English cheese, grated
1 (4 oz.) can chopped mushrooms
1 green pepper, chopped
1 sm. onion, diced
Chopped chicken
1/2 c. slivered almonds (optional)
1 (2 oz.) jar pimentos (optional)
Sm. can black olives, chopped (optional)

Add above mixture to white sauce. Spoon over cooked spaghetti in buttered baking dish. Sprinkle with Parmesan cheese, bake in 350 degree oven for 45 minutes.