1 tbsp. dry mustard
1 (3 lb.) fryer chicken, cooked & picked
1 (1 lb.) box spaghetti, cooked & drained
2 cans cream of mushroom soup
1 lg. pkg. Cheddar cheese
1 med. chopped onion
Sprinkle garlic powder
2 tbsp. parsley flakes
Salt & pepper to taste
1 (3 oz.) jar pimento
1 stick butter
2 c. milk
Flour

In a large bowl combine chicken, pimento, spaghetti, onion, mushroom soup, parsley flakes, salt and pepper (to taste).

In a medium saucepan combine butter and milk. Add flour until smooth and sort of thick. Put on medium heat and stir until smooth. Add to large bowl of ingredients. Pour into buttered pan. Sprinkle with Cheddar cheese. Bake at 375 degrees for 45 minutes.