6 c. chopped chicken (5 lbs. or more baked hen)
1 lb. thin spaghetti
1 c. chicken broth
1 onion, chopped
2 cans cream of mushroom soup
1 green pepper, chopped
1 sm. jar pimentos
1 can water chestnuts, chopped
1 lb. Velveeta cheese
Tabasco and Worcestershire sauce to taste

Cook, bone and chop chicken. Cook and drain spaghetti. Mix all together and put into two 7 x 13 inch casseroles. Bake 1 hour at 350 degrees. Serves 12-16.