1 (5 lb.) chicken
1 c. butter
3/4 c. all purpose flour
5 c. chicken broth
1 c. milk
1 tsp. celery salt
1 (4 oz.) can mushrooms
1 (3 oz.) can tomato paste
1 (4 oz.) can pimientos, cut fine
2 sm. cloves garlic, minced
1 (8 oz.) pkg. spaghetti

Cover chicken with water and cook until tender and meat begins to pull away from bones. Remove chicken from broth and cool; remove meat from bones. Cut meat into small pieces; measure 4 1/2 cups and set aside.

Melt butter; add flour and stir until dissolved. Add chicken broth and milk and cook until mixture is thick. Add celery, mushrooms, tomato paste, pimiento, garlic and cooked chicken. Let stand about 1 hour.

Cook spaghetti according to package directions; drain and cool. Combine spaghetti and chicken mixture. Put into 2 (2 quart) baking dishes; cover with foil or put into plastic bags. Seal securely and freeze.

To serve, remove from freezer and let stand in refrigerator overnight. Bake at 350 degrees for 30 to 40 minutes. Yield: 10 servings.