1 chicken
1 (10 oz.) pkg. thin spaghetti
1 sm. can pimiento, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. grated sharp cheese
1/2 c. toasted bread crumbs
5 pats butter

Cook chicken 30 minutes; remove chicken and add spaghetti to broth. Cook 4 to 6 minutes. Let stand until broth is absorbed. Dice chicken. Combine with soups, milk, salt, pepper and pimiento. Alternate layers of chicken mixture and spaghetti in baking dish. Top with grated cheese and crumbs. Dot with butter. This makes a nice brown crust. Bake at 350 degrees for 30 minutes. Makes 10 servings.