2 chopped onions
1 c. chopped celery
1 c. chopped green bell pepper
2 cans cream of chicken soup
1 sm. can pimentos, chopped
8 chicken breasts
13 oz. mild cheddar cheese
12 oz. pkg. spaghetti
1 stick butter
1 sm. can tomato sauce

Boil chicken breasts; cool and take out bones; cube into bite-size pieces. Cook spaghetti in chicken broth until all the liquid is absorbed. Saute onion, celery and pepper in stick of butter until tender. Add cream of chicken soup, pimentos and tomato sauce to vegetables and mix well. Add mixture and cheese to spaghetti and mix well. Pour into baking dish and bake at 350 degrees for 30 minutes.