1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 cans cream of chicken soup
1 (7 oz.) jar pimentos (undrained)
1 can Ro-Tel, diced
1 lb. Velveeta cheese
1 chicken, boiled and deboned
7 oz. spaghetti, cooked and drained

Saute onions, celery and bell peppers in butter. Add soup, pimentos, Ro-Tel, Velveeta and chicken. Stir to melt cheese. Add pasta to mixture. Cover and bake at 400°F for 15 to 20 minutes. Note: This can be made ahead and frozen. Real good.