1 (8 oz.) thin spaghetti, cooked
3/4 c. cooked chicken, chopped
2 (10 3/4 oz.) cans mushroom soup
1 c. chicken broth
1 onion, grated
1/4 c. pimentos
1/4 c. green pepper, chopped
1/4 tsp. celery salt
3/4 lb. Velveeta cheese (melted with sm. amount of milk)

Stir together all ingredients (reserving 1/3 cheese for top). Put in 9 x 13 casserole dish; pour remaining. Cheese on top. Lightly pepper, if desired. Bake at 350 degrees for 1 hour.