1 fryer, boiled, deboned & chopped, save broth (I use 6 breast halves)
3/4 sm. box of thin spaghetti
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 sm. jar chopped pimentos
1 can cream of chicken soup
Sharp cheese, grated for topping

Cook spaghetti in chicken broth. Saute onion, pepper, and celery in a little butter until soft. Add this and chopped chicken along with pimentos to spaghetti and mix. Add last cream of chicken soup mixed with 1/4 to 1/2 can of water, depending on amount of broth left in spaghetti so it won't be dry. Top with grated sharp cheese and cook at 350 degrees until bubbly.