1 med. chicken, cooked and deboned
1 can mushroom soup
1/2 c. chopped onion
1/2 c. chopped celery
1 sm. jar pimento

Saute onion and celery in 1/2 stick butter. Add pimento, chicken and soup. Simmer 10 minutes over low heat.

While the above is simmering, cook 1 small box spaghetti according to package directions. Drain spaghetti and add to chicken mixture. Pour into 9x13 inch casserole dish. Cover with grated cheese. This may be made a day ahead and refrigerated until 1 hour before baking. Bake at 350 degrees 20 to 25 minutes.