6 cooked chicken breasts
4 stalks celery, chopped
1 (12 oz.) pkg. spaghetti, broken into 2 inch pieces
2 cans cream of mushroom soup
2 oz. jar diced pimento
4 tsp. parsley
1/2 tsp. accent
1 green pepper, chopped
1 1/2 c. chicken broth
1 lb. grated Velveeta
3/4 c. white cooking wine
2 tbsp. Italian seasoning
1/2 c. buttered bread crumbs

Cook chicken and cut into bite-sized pieces. Cook spaghetti. Cook pepper and celery in chicken broth until tender. (I also add some onion and mushrooms.) Combine all ingredients except bread crumbs and pour into a buttered 9 x 13 inch baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Can be made the day before and refrigerated.