1 stewed chicken (bones removed & chopped)
1 stick butter
1 c. bell pepper (chop)
1 c. celery (chop)
1 c. onion (chop)
1 (10 oz.) can cream of mushroom soup
1 lb. Velveeta cheese
14 oz. jar chop pimento
3/4 c. chicken broth
1 lb. spaghetti (cooked in remaining broth)

Saute with butter, pepper, celery and onion; cook until tender. Add soup, 3/4 cup broth, pimento and cook 15 minutes (low heat). Add cheese until melted (stir). Add chicken. Cook spaghetti in remaining broth. Drain and add to mixture.