1 c. raw spaghetti broken in 2-inch pieces
2 c. cooked and boned poultry
1 c. grated cheddar cheese
1 can mushroom soup (no water added)
1/2 c. milk or broth
1/4 c. green pepper, chopped
1/4 c. onion, chopped
1/2 c. celery, chopped
1/4 c. pimento, chopped
1/2 c. cheese to top

Cook spaghetti until partially done. Mix all together. Put in large baking dish (9x13 inches). Refrigerate 1 hour before baking (overnight is great). Bake 1 hour at 375 degrees.