3 c. cooked, chopped chicken
1 pkg. spaghetti
1 sm. jar pimentos
1/2 c. finely chopped onion
1/2 c. finely chopped bell pepper
1 c. sliced fresh mushrooms
1/2 c. sliced black olives
1 c. grated Cheddar cheese
1 can cream of chicken soup
1/2 c. chopped celery
1/2 c. chopped, seeded tomato
Chicken broth, bread crumbs

Take skin from chicken and all visible fat. Place chicken in large boiler with 1/2 teaspoon basil, 1/4 teaspoon oregano, salt and pepper to taste. Cover with water and cook until tender. When done remove chicken from liquid and cool, chop. Strain broth. Cook spaghetti in broth until tender, drain. Put half of the spaghetti in large baking dish. Spread evenly. Arrange half of chopped chicken over spaghetti. Arrange pimentos, half of onion, pepper, tomato, mushrooms, olives, celery over chicken. Repeat layers. Beat soup with 1/2 cup milk and spoon over top. Sprinkle with grated cheese and top with bread crumbs. Bake 350 degrees 30 to 40 minutes or until bubbly. This is so good. I remove all fat and use light cheese.