1/2 c. bell pepper, chopped
3 stalks celery, chopped
1 sm. onion, chopped
4 tbsp. parsley
1 1/2 c. chicken broth
2 1/2 c. 2" spaghetti pieces
1 lb. Velveeta cheese, chopped
1 can mushroom soup
1 sm. jar pimiento, chopped
4 c. chopped cooked chicken
1/2 tsp. salt
1/4 tsp. pepper

Cook vegetables in broth until tender. Cook spaghetti; drain. Mix hot spaghetti with 2/3 chopped cheese. Add vegetables and broth, pimientos, chicken, salt and pepper; mix well. Bake in large buttered casserole dish covered with remaining cheese for 1 hour at 350 degrees.