3 lbs. chicken breasts
1 pkg. spaghetti
1 c. chopped celery
1 chopped onion
1 chopped green pepper
1 jar pimiento with liquid
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 lb. grated cheddar cheese

Boil chicken breasts until tender, 30 to 40 minutes. Remove chicken from broth and boil spaghetti in broth. Saute onion, celery and green pepper in water until tender. Bone chicken and cut in small pieces. Also cut cooked spaghetti into pieces. In large baking dish, mix together chicken, spaghetti, pimientos, onion, celery and green pepper. In small bowl, combine soups and mix thoroughly. Pour soup mixture over chicken and top with grated cheese. Bake in preheated oven for 45 minutes at 350 degrees.