1 chicken fryer (2 1/2 lb.)
1/4 c. chopped onion
1/4 c. chopped bell pepper
1/4 c. chopped celery
1 sm. jar pimiento (optional)
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can mushrooms (can substitute fresh)
1/2 lb. spaghetti
Grated cheddar cheese

Boil fryer. Remove meat, reserving broth. Saute in butter the onion, pepper, celery and pimiento. Add soups and mushrooms, set aside. Cook spaghetti in reserved chicken broth, do not drain. Add soup mixture, pour into casserole dish and top with grated cheddar cheese. Bake at 350 degrees for 30 minutes.