2 c. chopped, cooked chicken or turkey
1 can cream of celery soup
1 (8 oz.) can water chestnuts, drained & sliced
4 oz. spaghetti, cooked & drained
1 c. shredded cheddar cheese
Parmesan cheese
1/2 c. milk
2 tbsp. chopped pimiento

Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup cheddar cheese, 1/2 cup Parmesan cheese, milk and pimiento; mix lightly. Spoon into 1 12/ quart casserole. Bake at 350 degrees for 45 minutes. Top with remaining cheddar cheese and additional Parmesan cheese; continue baking until cheddar cheese melts. 6 to 8 servings.