1 chicken
1 tsp. salt
1 (12 oz.) pkg. spaghetti
1 green pepper (chopped)
1 onion (chopped)
3/4 c. chopped celery
2 tbsp. butter
1 can mushroom soup
1 (8 oz.) can green peas, drained
1 (8 oz.) pkg. cheese (cubed)
1 (4 oz.) jar diced pimiento, drained
1 tbsp. chili powder

Place chicken and salt in Dutch oven, cover with water. Simmer until tender. Remove chicken from broth and let cool. Set aside 1/4 broth. Save other broth for other uses.

Bone chicken and chop. Set aside.

Cook spaghetti according to package directions; drain.

Saute peppers, onion and celery until tender. Add chicken, spaghetti, 1/4 cup broth, soup and next 5 ingredients. Put into 13x9 greased pan. Cover and bake 350 degrees for about 40 minutes.