1/3 c. chopped onion
1/3 c. chopped green pepper
1/4 c. butter
2 c. milk and chicken broth, stock
1/4 c. flour
1 tsp. salt
1 can mushroom soup
2 c. chicken, cut bite size
1 c. canned English peas
1/4 c. pimento, cut up
1 c. grated Cheddar cheese
8 oz. pkg. spaghetti, cooked

Prebaked or stew chicken, save stock. Let fat congeal on top. Saute onion and pepper in butter or fat from congelified stock. Blend flour in remaining butter and chicken fat. Add milk and stock. Stir and cook until smooth. Add mushroom soup and the rest of ingredients. Save part of cheese for top. Blend all together and put in baking dish with cheese sprinkled on top.

Bake 20 minutes at 350 degrees. Makes large servings.