3-4 lb. chicken
1 c. sliced celery
1 c. chopped onion
2 tbsp. butter
1/2 c. bell pepper, chopped
12 oz. spaghetti
1 1/2 qt. chicken broth
16 oz. pasteurized process cheese
1 (10 3/4 oz.) can cream of celery soup
1 (10 3/4 oz.) can cream of mushroom soup
1 sm. jar sliced mushrooms, drained (2 1/2 oz.)
1 sm. jar chopped pimientos

Cover chicken, 1/2 cup celery and 1/2 cup onion with water and bring to boil. Simmer until chicken is done. Refrigerate chicken until cool. Bone chicken. Refrigerate strained broth; remove fat from top.

Cook spaghetti in broth until tender. Saute in butter 1/2 cup celery and 1/2 cup onion and the bell pepper until clear. Add to spaghetti: The cheese, soups, mushrooms, pimientos, and sauteed vegetables. Heat on low until cheese and soups are dissolved.

Add boned and chopped chicken; blend gently. Pour into greased 9x13-inch casserole. Bake at 350 degrees for 20-30 minutes until bubbly. This freezes well and is great for plan-ahead meals -- a good meal for anytime. Mary uses it for football games.