3 lb. chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheese soup
1 can sliced mushrooms
1 chopped green pepper
1 chopped onion
2/3 can milk
1 (9 oz.) pkg. thin spaghetti
1 jar chopped pimientos
1/2 lb. grated cheese
Salt, pepper and 2 bay leaves

Cook chicken with salt, pepper and bay leaves until tender in water to cover. Remove meat from bones, reserve liquid.

Cook spaghetti in liquid broth. Can do this next day or freeze for later use.

Cut chicken in large pieces and mix everything together, saving cheese for topping. Bake in 3 quart casserole or in 2 smaller ones. Freezes beautifully. Bake at 350 degrees for an hour.