18 oz. cooked spaghetti
1/2 c. pimento
4 c. cooked chicken
1/2 c. bell pepper
1 lg. onion
1 tbsp. Worcestershire
2 c. cream of chicken soup, diluted
1 c. chicken broth
1/2 tsp. celery
1/2 tsp. pepper
1/2 lb. cheese, grated

Boil chicken until done, reserving 1 cup of the broth and cook spaghetti in remaining broth. Drain spaghetti. Cook bell pepper, onion and celery in reserved broth until tender.

Combine and heat all ingredients except cheese. Add to the spaghetti and add half of the cheese. Put into a baking dish topping with remaining cheese. Bake until hot or cheese melts at 350 degrees.