1 chicken
1 stick butter
3 stalks celery
1 onion, chopped
Seasonings to taste
4 oz. jar mushrooms, sliced
1 sm. jar pimientos
2 lb. spaghetti
1 - 1 1/2 lb. Velveeta cheese

Boil chicken until tender, keep broth; cut chicken into bite size pieces. Saute in butter the celery and onion. Season to taste and add mushrooms and pimientos and chicken. Cook spaghetti in chicken broth. Drain and add to mixture above. Add cheese. Bake until all the cheese is melted. Keeps in refrigerator for 2 or 3 days. Can also be frozen.