1 (3 1/2 lb.) chicken
1 (10 oz.) pkg. thin spaghetti
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1/2 c. cooking oil
Salt & pepper to taste
1/4 stick butter
3 tbsp. flour
1 lg. can mushrooms, stems & pieces (8 oz.)
1 (3 or 4 oz.) can pimentos, diced
2 tbsp. snipped parsley
1/2 lb. processed cheese, grated

Cook chicken in salted water until tender. Remove chicken from broth and debone; dice meat. Strain chicken broth and measure; add water to make 3 quarts, if needed. Heat to boiling. Add spaghetti to broth and cook 15 minutes. Cook celery, onion and green peppers in oil until tender but not brown; add to spaghetti.

Make thick white sauce, using butter, flour and the liquid drained from mushrooms. Add white sauce to spaghetti; mix in chicken, pimento, mushrooms and parsley. Fill individual casseroles or large casserole and top with grated cheese. Heat in 350 degree oven until hot and bubbly or freeze for use at a later time. Serves 8 to 10.