1 chicken, cooked and boned
12 oz. pkg. spaghetti
1 onion, chopped
1 green pepper, chopped
2 tbsp. butter
1 1/2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
small jar diced pimento
1 c. grated Cheddar cheese
salt and pepper
Parmesan cheese

Boil chicken and debone. Cook spaghetti in chicken broth. Sauté onion and bell pepper in butter. Add milk, both cans of soup, pimento and salt and pepper to taste. Heat until mixture bubbles and add boned chicken. Drain spaghetti and add chicken mixture. Put in casserole and heat in a 350°F oven about 30 minutes. Add grated cheese on top and put back in oven long enough for cheese to melt. Serve with a sprinkle of Parmesan cheese.