2 c. chopped cooked chicken or turkey
1 (8 oz.) can water chestnuts, drained, sliced
4 oz. spaghetti, cooked, drained
1/2 c. milk
2 tbsp. chopped pimento
1 (10 3/4 oz.) can cream of celery soup
1 c. shredded sharp Cheddar cheese
1 c. Parmesan cheese

Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup Cheddar cheese, 1/2 cup Parmesan cheese, milk, and pimento. Mix lightly. Spoon into 1 1/2 quart casserole. Bake at 350 degrees for 45 minutes. Top with remaining Cheddar cheese and additional Parmesan. Continue baking until Cheddar cheese melts. 6- 8 servings.