1 sm. onion
1/2 c. bell pepper
1/4 c. celery
1 sm. jar pimientos
1 can sliced mushrooms
2 (8 oz.) boxes cut spaghetti
1 lb. grated Velveeta cheese
3 lbs. baked chicken

Take cooked chicken off of bones. Cut into small pieces, cook spaghetti. Saute onion, pepper and celery in 2 tablespoons butter. Add pimientos and mushrooms. Mix cheese with hot drained spaghetti. Add chicken and vegetables. Mix well. Serve hot.