1 large hen
1 green pepper
salt
pepper
2 tbsp. Worcestershire sauce
1 pkg. long spaghetti
1 lb. Velveeta cheese
1 can mushroom soup
1 large onion
1 can pimentos

Boil hen until tender; save chicken stock. Debone and dice chicken. Cook and drain spaghetti. Fry onion, pepper and pimento in bacon drippings until tender, but not brown. Then add chicken and other seasonings. Add undiluted soup and add spaghetti. Let simmer until thick. If too dry, add chicken stock. Add grated cheese and stir. Save some for top or mix all and bake in an oven at 350°F until bubbly.