2 to 3 lb. boneless chicken breasts
1 med. jar pimientos, drained
1/2 lg. onion, finely chopped
2 stalks of celery, finely chopped
1/2 bell pepper, finely chopped
1 lg. jar Cheez Whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 to 2 lb. spaghetti

Boil salt and peppered chicken breasts until tender. Chop or cut into bite size pieces. Set aside. Put chopped celery, onions, and green peppers into a skillet and saute' until tender. Boil spaghetti until done. Cream together undiluted soup with jar of Cheez Whiz over low flame. After mixture seems mixed together, remove from heat. Add drained pimientos, sauteed vegetables and chicken pieces to soup mixture. Drain spaghetti and pour mixture over spaghetti. Stir thoroughly with spoon until fully saturated with sauce. Serve.