1 minced onion (may add green onion also)
1/2 minced green pepper
1 sm. jar chopped pimento
2 c. chicken broth
1 med. pkg. cooked spaghetti
1 chicken, cooked, boned & chopped
1/2 lb. grated Velveeta
1/2 tsp. garlic powder
10-12 oz. fresh mushrooms, optional
1 can cream of mushroom soup

Saute onions, pimento, mushrooms, green pepper and garlic powder until tender. Add soup, broth and cheese. Stir and simmer until smooth. Add spaghetti and chopped chicken. Pour into baking dish and top with bread crumbs. This recipe freezes well and makes enough for 2 meals. You can split it up and freeze enough for later.