1 chicken, boiled, deboned and cut up with enough stock to cook spaghetti and vegetables
1 small jar pimento
3 ribs celery, chopped
1 medium onion, chopped
1/2 green pepper, chopped

Cook until tender in stock.

Sauce:

1 stick butter, melted
4 rounded tbsp. flour
2 c. milk
1 can mushroom soup
1/2 lb. Velveeta cheese

Melt butter. Stir in flour, salt and milk. Cook and stir until thick. Add soup and cheese. Stir until blended. Add onion and celery. Mix. Cook 1 package spaghetti in stock while making sauce. Add chicken pieces and mix all together. Pour into 2 greased casseroles. Top with slices of Velveeta and bake at 350°F until cheese is melted and slightly browned.