BASE:

2 (2 to 3 lb.) fryers
2 (6 oz.) boxes ready-cut spaghetti
1 can pimento, finely chopped
3 lg. ribs of celery
1 med. onion
1 med. bell pepper

Stew chickens, bone, cut into small pieces. Cut celery onion, and bell pepper in small pieces. Steam vegetables in part of chicken stock until tender. Set aside. Make sauce. Cook spaghetti in chicken stock until tender (6 to 8 minutes). Drain. Mix chicken and sauce. Add spaghetti. Pour into casserole. Add thin slices of Velveeta to top. Bake at 350 degrees until cheese melts (about 30 minutes). Serves 12 to 15.

SAUCE:

1 stick butter
4 rounded tbsp. flour
2 c. milk
1/2 tsp. salt
1 can cream of mushroom soup
1/2 lb. Velveeta cheese (from a 2 lb. brick)

Melt butter. Stir in flour and salt. Slowly pour in milk, stirring constantly. Cook until thick, not hard. Add cheese. When cheese is melted, add soup. Stir until blended. Add steamed vegetables. If sauce is too thick, add stock from vegetables to thin. Should be thin enough to pour.