1 chicken (fryer)
1/2 c. celery
3 medium onions
1 large green pepper
6 oz. jar pimento
16 oz. tomato sauce
16 oz. water
1 clove garlic
10 oz. vermicelli spaghetti
12 oz. mushrooms
1/4 lb. butter
1 lb. sharp cheddar cheese

Boil chicken, set broth aside. Cut up onions, celery, pepper garlic and pimento; cook in butter until clear (about 20 minutes) in a covered saucepan. Add tomato sauce, water and mushrooms. Cook 1 hour at medium heat. Debone and dice chicken, add to sauce.

Cook vermicelli spaghetti in chicken broth, drain. Add to sauce and chicken. Put in a large greased baking dish. Grate cheese and place on top.

Bake 30 to 40 minutes in 350°F oven.