1 lb. spaghetti noodles (Angel)
2 cans Cream of Chicken soup
1 c. mayonnaise
3 stalks celery, chopped
1 sm. jar pimentos (I omitted)
1 c. grated Monterey Jack cheese
Lemon pepper
2 to 3 pkgs. frozen spinach
1 c. sour cream
1 sm. onion, chopped
1/2 green pepper
2 to 3 c. chicken, shrimp, ham or turkey
1/2 c. grated Parmesan cheese

Break spaghetti into 2 inch pieces. Cook and blanch in cold water. Cook, drain and towel dry spinach. Mix soup, sour cream, mayonnaise, onion, celery, green pepper and pimento. Spread noodles on bottom of 3 quart casserole, sprayed with Pam. Dribble spinach next sprinkle chicken on top, pour sauce over all. Sprinkle Monterey Jack cheese and then sprinkle grated Parmesan cheese. Dot with butter. Sprinkle with lemon pepper and bread crumbs. Bake covered with foil at 300 degrees for 1 hour.