3-4 lb. chicken
1/2 lg. green pepper, chopped
1 sm. jar pimiento, chopped
1 can cream of mushroom soup
8 oz. box spaghetti
Grated cheddar cheese

Boil chicken and debone. Simmer green pepper and pimiento in chicken broth about 15 minutes. Add spaghetti and cook, uncovered until done. Drain most but not all of liquid. Add mushroom soup and chicken. Pour into 9"x13" casserole. Top with grated cheese. Bake at 350 degrees until cheese melts.

May be prepared and frozen prior to adding cheese. Thaw and bake until bubbly around edge. Add cheese and bake until cheese melts.