2 1/2 c. uncooked spaghetti
1 whole chicken, cooked & diced (reserve broth)
1/3 c. pimento, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 can cream of mushroom soup
3/4 c. water, mix with soup to equal 2 cups
1/2 tsp. pepper
1 c. broth
1 tsp. salt
1 lb. Velveeta

Cook spaghetti and drain. Melt cheese in broth, add water and soup mixture. Mix all together and place in greased 9 x 13 inch casserole. Bake for 45 minutes at 350 degrees. Can be frozen and cooked when needed.