4-5 c. boned chicken or turkey
1 lb. spaghetti
2 qt. broth seasoned with salt & pepper
2 cans cream of mushroom soup
3 c. broth
1 med. onion, chopped
1 med. bell pepper, chopped
1/2 c. diced pimento (optional)
4 tbsp. butter
1/2 lb. grated cheese

Cook spaghetti in 2 quart broth. Add 2 cans mushroom soup and 3 cups broth. Fry onions and pepper in butter. Add to spaghetti; add chicken and peppers to spaghetti. Stir real good. Put in casserole top with cheese and heat at 325 degrees until bubbly and cheese melts. This dish freeze real well. If desire heat in microwave until bubbly. Then top with cheese.