1 lg. chicken, cover with water, cook, cool & cut up
1 lb. spaghetti, cooked in broth until tender

Saute in 3 tablespoons butter: 2 lg. green peppers

Add to chicken and spaghetti the celery, pepper and: 1 can chopped pimentos 1 1/2 tsp. Greek seasoning (seasoned salt) 1 can mushroom soup (& 1 c. milk) 1 1/2 lb. cubed Velveeta cheese

Mix together. Put in large casserole dish. Bake at 350 degrees for 35-40 minutes.