8 oz. spaghetti, broken into thirds
1 can cream of chicken soup
2 c. milk
1 c. grated American cheese
1 (2 1/2 oz.) can sliced mushrooms
1 (2 oz.) jar pimento pieces
1/4 c. dehydrated onions
1 tsp. Worcestershire sauce
1 tsp. salt
10 oz. boned chicken
1/2 c. bread crumbs
1/2 c. shredded Mozzarella

Cook spaghetti in 2 quarts boiling water to which 1/2 teaspoon salt has been added, until almost done. Drain.

Combine drained spaghetti with soup, milk, cheese, mushrooms, pimentos, onions, Worcestershire, and salt, mixing well. Add chicken to mixture.

Put mixture in greased 12 x 8 baking dish. Toss lightly together the bread crumbs and cheese and sprinkle on top of chicken mixture. Bake at 350 degrees for 35 minutes or until bubbling.