1 (2-3 lb.) chicken
2 (8 oz.) boxes elbow spaghetti
1 (2 lb.) box Velveeta
1 c. diced celery
1 green pepper, diced
1 lg. onion, diced
1 jar chopped pimentos
2 cans cream of chicken soup

Cook chicken and remove from bone. Cut into chunks, 1 inch.

Cook celery, green pepper, and onion until tender; drain. Cook spaghetti; drain. Rinse spaghetti in hot water. Add chicken, vegetables and 2 cans of cream of chicken soup, 1/2 of the Velveeta (diced) and mix well. Put in 9 x 13 an 8 x 10 pans. Top with remaining Velveeta (sliced). Bake in 350 degree oven until hot and bubbly, approximately 20-30 minutes.