4 oz. thin spaghetti, broken
1 can cream of mushroom soup
1/2 c. milk
1/4 c. pimiento, chopped
1 c. cooked chicken, diced
1/4 c. green pepper, minced
1 tbsp. onion, diced
1 c. process cheese, shredded
Dash pepper

Cook spaghetti in lightly salted water until tender; drain. Combine with remaining ingredients, reserving half the cheese. Put in 1 1/2 quart casserole and sprinkle remaining cheese on top. Bake at 375 degrees for 30 minutes.