1 (3 1/2 lb.) chicken
1 chopped bell pepper
1 can mushrooms (save liquid)
1 (10 oz.) pkg. thin spaghetti
1 sm. can pimiento, diced
1/2 lb. Velveeta cheese
1 c. chopped celery
1/2 c. cooking oil
Salt & Pepper to taste
1 c. chopped onion
2 tbsp. snipped parsley

Cook chicken in salt water until tender. Debone and dice chicken. Strain chicken broth and measure. Add water to make 3 quarts. Add spaghetti to broth and cook 15 minutes. In skillet, fry celery, onion and bell pepper in oil until tender and brown. Add to spaghetti. Make a thick white sauce using 1/4 stick butter, melted, 3 tablespoons flour and liquid drained from mushrooms. Add to spaghetti, mix with chicken, pimiento, parsley and mushrooms. Fill casserole dish and top with cheese. Heat in oven until hot and bubbly.