1 chopped onion
1 chopped bell pepper
Garlic salt
Tabasco sauce
2 tbsp. Worcestershire sauce
1 sm. jar diced pimentos
2 1/2 tbsp. chili powder
1 can stewed tomatoes
1 can cream of mushroom soup
1 chicken (boiled & deboned), save broth
1 stick butter
24 oz. pkg. spaghetti (use about 3/4 pkg.)

Combine soup, tomatoes, seasonings, 1 can of water and pimentos in blender and set aside. Saute onions and bell pepper in butter until soft. Stir into blended mixture. Cook spaghetti according to package directions in chicken broth. Then mix spaghetti and chicken with blended mixture. Cook covered in 325 degree oven for 1 hour, stirring occasionally. Serves bunches!