1 (3-5 lb.) hen or fryer
1 (8 oz.) pkg. spaghetti
1 (10 3/4 oz.) cream of mushroom soup
1 (10 3/4 oz.) can cream of celery soup
1 (4 oz.) can mushrooms, undrained
1 (2 oz.) jar pimento, chopped and drained
1 tbsp. basil
1 tsp. curry

Remove meat from cooked hen. Reserve broth. Cook spaghetti in broth, drain saving 1 cup. Combine remaining ingredients and 1 cup broth. Heat and serve.