6 chicken breasts or 1 chicken
1 bell pepper
1/2 onion or 1 bundle green onions
1 jar pimento (large size)
4 to 6 stalks celery
2 cans cream of mushroom soup
1 lb. Velveeta cheese
1 can mushroom stems and pieces, drained
2 cans chicken broth (Swanson)
2 boxes Skinners cut spaghetti (smallest size)

Boil chicken in water with onion, salt and pepper. Bone and cut. Cook spaghetti in broth. Saute onions, bell pepper and celery in Wesson oil. Add to cut up chicken, mushroom soup, cheese, mushrooms, pimento and spaghetti. Add seasoning as needed (lemon pepper, garlic powder).