1 (16 oz.) uncooked spaghetti
2 tbsp. butter
1 med. green pepper, chopped
1 med. onion, chopped
2 c. cubed cooked chicken
2 (4 oz. each) cans mushrooms, drained
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
2 c. milk
1/2 tsp. garlic powder
1/2 tsp. salt
1 to 1 1/2 c. (4 to 6 oz.) shredded cheddar cheese

Cook spaghetti. Meanwhile, melt butter in a large Dutch oven. Saute green pepper and onion until peppers are crisp-tender. Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder and salt. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 350 degrees for 50-60 minutes or until hot and bubbly. Sprinkle with cheese. Bake 10 minutes more or until the cheese is melted. Yield 10-12 servings.