1 chicken (boiled and deboned) SAVE BROTH
1 c. bell pepper, chopped
1 1/2 pkg. 1 lb. spaghetti, cooked, salted and drained
2 (Number 3) cans tomatoes
1 can English peas, drained
1 or 2 chopped onions
1 small jar pimento
Garlic powder to taste
2 tbsp. Wesson oil
2 to 3 c. Colby cheese, grated

1. Drain spaghetti and add about 1/2 of cheese. Add chicken pieces; salt; pepper; 2 tablespoons sugar and chicken broth (about 4 to 5 cups) 2. In skillet put Wesson oil and brown garlic, onions and bell peppers until light brown. Add: tomatoes and simmer on low for a short time; then add English peas, and continue to cook for about 6 to 8 minutes. Then add tomato paste and pimento. 3. In a large bowl, add this mixture to your chicken and spaghetti. Combine well, then spoon into casserole pan. 4. Bake in oven 30 minutes at 350 degrees or unti9l good and hot. Put remaining cheese on top and bake until cheese melts.

This dish is a meal in itself. Or you can have this with a salad.