1 pkg. elbow spaghetti
1 sm. onion, chopped
1/2 green pepper, chopped
1/4 c. butter
2 c. cut-up chicken
1 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 sm. jar pimiento
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. can mushrooms
Slivered almonds
1 c. grated cheese

Cook spaghetti until tender. Saute onion and green pepper in butter. Mix all the ingredients in a bowl and bake in a 9 x 13-inch dish for 30 minutes at 350 degrees. Put slivered almonds and cheese on top before baking. Serves 10.