6 chicken breasts
1/2 stick butter
5 tbsp. flour
1 sm. onion, chopped
1 c. sweet milk
6 oz. medium cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can mushrooms, chopped finely
Garlic salt to taste
1 tbsp. Worcestershire sauce
6 oz. spaghetti, broken
6 boiled eggs, chopped
4 oz. diced pimiento

Simmer chicken until tender. Dice. Boil spaghetti in broth. Melt butter in large skillet, add onions and saute until tender. Blend in flour and milk. Cook until thick and add grated cheese. Add pimeinto, soups and mushrooms. Stir in garlic, Worcestershire sauce, chicken and eggs. Pour over drained spaghetti. Sprinkle with cheese. Bake at 325 degrees until bubbly.