1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. chopped celery
1 stick butter
3 c. chopped cooked chicken
1 can mushroom soup
1 c. grated Cheddar cheese
2 tbsp. (sm. jar) pimentos
1 (8 oz.) pkg. thin spaghetti
3 c. chicken stock (add water, if needed)
1/2 c. Parmesan cheese

Saute green pepper, onion and celery in butter. Mix with chicken, mushroom soup, cheese and pimentos. Cook broken spaghetti in chicken stock. Mix half of the cooked spaghetti with chicken mixture. Place in 9x13 inch pan. Top with remaining spaghetti and sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes.