3 tbsp. butter
1/2 med. onion, chopped
2 cloves garlic, chopped
1 sm. jar pimento
2 or 3 tbsp. minced parsley
1 c. milk
2 cans cream of chicken soup, undiluted
2 cans cream of mushroom soup, undiluted
3/4 lb. grated sharp Cheddar cheese
3 to 4 c. turkey or 1 chicken, cooked until tender, skinned and boned and cut up in sm. pieces (I use leftover roast turkey, cut into pieces)
1 (12 oz.) pkg. spaghetti, cooked and drained

Spread spaghetti in a large baking pan. In a large skillet, saute onion and garlic in butter; add the soups and the milk. Blend well. Add pimento and parsley and half of the cheese. Add 3 or 4 cups of turkey or chicken. Mix and pour over spaghetti. Top with remaining cheese. Bake at 350 degrees until it starts to bubble.