2-4 pkgs. chicken thighs
7 oz. spaghetti
4 tbsp. minced onion flakes
4 tbsp. dehydrated bell pepper flakes
1 tbsp. dill seed
2 tbsp. parsley flakes
1 sm. can mushroom pieces
1/2 lb. Velveeta cheese
1/2 lb. jalapeno cheese
1 sm. jar pimento

Cover chicken with water, add onion flakes, pepper flakes, dill seed, parsley flakes, salt and pepper. Cook chicken until tender. Remove and allow chicken to cool so it can be deboned. Cook spaghetti in chicken broth. When done, add Velveeta and jalapeno cheese. Stir until cheese is melted. Add pimentos, mushroom pieces and chicken. STIR WELL. Chopped black olives may be added if desired. This can be frozen.