1 (12 oz.) pkg. elbow macaroni
1 med. onion, chopped
1 green pepper, chopped
4 tbsp. butter
2 cans cream of chicken soup
1 lg. jar chopped pimientos
3 (5 oz.) cans Swanson white chicken or 10 oz. fresh white chicken, boiled & deboned
2 c. grated Velveeta cheese

Cook spaghetti in boiling water; drain. Saute onions and green peppers in butter. Combine spaghetti, green peppers, onions, chicken soup, chicken, pimientos and 1 cup grated cheese. Pour into 9"x13" glass dish. Bake at 350 degrees, uncovered for 20 minutes. Remove from oven and sprinkle remaining 1 cup cheese on top and return to oven for an additional 10 minutes. Devour and enjoy.