4 oz. thin spaghetti, broken in 2 inch pieces
1 can cream of mushroom soup
1/2 c. milk
1 c. diced cooked chicken (or turkey)
1/4 c. chopped pimento
1/4 c. minced green onion
1 tbsp. minced onion
Dash of black pepper
1 c. shredded cheese

Cook spaghetti in lightly salted water until tender, drain. Combine remaining ingredients, reserving half the cheese. Pour into 1 1/4 quart casserole. Sprinkle remaining cheese on top. Bake in 400 degree oven for about 30 minutes. Serves 4 to 6.