1 chicken
8 oz. spaghetti
1 can cream of mushroom soup
1/2 c. milk
2 tbsp. chopped pimento
1 sm. can mushroom pieces
1/2 c. shredded cheddar cheese
Salt and pepper to taste
Grated Parmesan cheese

Cook chicken in large pot until tender. Reserve broth. Cut chicken from bones into small pieces. Cook spaghetti in reserved broth until tender; drain well. Blend soup and milk in saucepan; add chicken, pimentos and mushrooms. Heat through.

Layer spaghetti, chicken mixture and cheddar cheese in casserole, sprinkling each layer with salt and pepper. Top with Parmesan cheese; cover. Bake at 350 degrees for 30-35 minutes.