4-6 chicken breasts
1 lb. spaghetti
1 1/2 lb. Velveeta cheese, cubed
1 can cream of chicken soup
1 sm. jar pimentos
1/2 c. sour cream
1 green pepper, chopped (optional)

Boil chicken in large pot filled with water. Remove chicken when cooked and cook spaghetti in broth, until most of broth is gone. Add cheese, soup, pimento, sour cream and green pepper. Stir well and place ingredients in large casserole dish. Bake at 350 degrees for 30 minutes. Makes enough to have one for freezing.