1 (5 lb.) chicken
1 (8 oz.) pkg. spaghetti
1 can cream of mushroom soup
1 can cream of celery soup
1 (4 oz.) can sliced mushrooms, undrained
1 (2 oz.) jar pimentos, drained & chopped
1 tbsp. basil
1 tsp. curry powder
Salt & pepper to taste

Cook chicken in boiling salted water until tender and drain, reserving broth. Remove meat from bones and cut into bite-sized pieces.

Cook spaghetti in reserved broth until tender; drain, reserving 1 cup of broth. Combine chicken, spaghetti, soup, mushrooms, pimentos, reserved 1 cup of broth and seasonings. Heat thoroughly at 350 degrees before serving.