5 lb. chicken
1 pkg. spaghetti
1 can peas
1 can mushrooms
1/2 lb. cheese (American)
1 can pimento
4 tbsp. shortening or butter
4 tbsp. flour
Chicken broth

Boil (cook) chicken until tender. Remove meat from bone. Save broth that chicken cooked in.

Cook spaghetti in 3 quarts water and drain.

Make a white sauce with the flour and fat using the chicken broth. If not enough broth, use milk or cream. Bake all together in large dish (or two small ones) slowly, 2 hours.