1 lg. hen
2 lg. onions
2 lg. green peppers
2 c. chopped celery
1 can mushroom soup
1 lg. can pimientos
1 lg. can mushrooms
7 oz. box spaghetti
1 lb. Kraft American cheese

Cook chicken until tender. Remove from bone and cut in small pieces. Chop onions, peppers and celery and barely cover with chicken broth and cook until dry. Cook spaghetti with one quart chicken stock (add water if not enough) for about 20 minutes. Add pimientos, mushrooms and grated cheese last. When cool put in refrigerator. Heat in slow oven 30 minutes before serving.